Lemon Verbena Iced Tea
Delicious. Refreshing. Uncomplicated.
This drink is simple, uncomplicated, refreshing, and a really nice way to cool down on those long sun-filled summer days with dinners enjoyed al fresco.
It’s for those times when you don’t quite feel like a chilled wine or a spritz, but are craving something (cold) with flavour. Although we wouldn’t look away if you decided to add a sneaky splash of amaro to it, we may even help you to the bottle.
If you can’t source fresh lemon verbena, you can leave it out for a classic iced tea too, or replace it with a few slices of fresh lemon once the tea is chilled. For something equally refreshing, swap lemon verbena for another herb like fresh mint.
And ice. Lots of ice is a must.
LEMON VERBENA ICED TEA
Place 10g (about 2 tablespoons) of your favourite strong, loose-leaf black tea into a tea infuser set into a large teapot or heatproof jug. Pour over 1.5 litres boiling water and give the pot a little swirl. Set aside to steep for 4 minutes. Remove the infuser.
You can also steep the tea leaves directly in the water and strain using a sieve into another heatproof jug.
Stir in 70g raw sugar (or to taste) until dissolved. Add 1-2 sprigs fresh lemon verbena leaves. Set aside on your kitchen bench to cool completely before transferring to your fridge to chill.
To enjoy, serve over lots of ice. Garnish with extra lemon verbena leaves, a lemon or lime wedge, or anything else pretty.
