Lemon Verbena Iced Tea – a delicious recipe with sugar, water, lemon verbena leaves, brewed tea, Lemon wedges. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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. 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.
4
Blanching the herb leaves brightens their color so the syrup will stay green. Avoid using a strongly flavored tea, such as Earl Grey, as it will overpower the taste of the syrup.
114
kcal
Calories
31
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup sugar, 1/2 cup water, 1 cup lemon verbena leaves, 4 cups ice, and more.
Yes, Lemon Verbena Iced Tea falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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