Lemon Verbena Iced Tea

Total Time
15mins
Prep
10 mins
Cook
5 mins

Use a mild flavored tea. Cooking Light, JUNE 2005

Skip to Next Recipe

Ingredients

Nutrition
  • 118.29 ml sugar
  • 118.29 ml water
  • 236.59 ml lemon verbena leaf
  • 946.36 ml ice
  • 1419.54 ml brewed tea, chilled

Directions

  1. Combine sugar and water in a small saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Cool sugar syrup completely.
  2. Cook lemon verbena leaves in boiling water 1 minute. Drain and plunge into ice water; drain.
  3. Combine sugar syrup and verbena leaves in a blender; process until smooth. Cover and chill overnight. Strain sugar syrup through a fine sieve into a bowl.
  4. Place 2/3 cup ice into each of 6 tall glasses; add 1 cup brewed tea and 2 tablespoons sugar syrup to each serving, stirring to combine. Garnish with mint leaves and lemon wedges, if desired.