Filed Under: beverages, drink recipe, how to make iced tea, iced tea recipe

Lemon Verbena Iced Tea

If lemon verbena stems are hard to come by in your area, you can substitute fresh thyme to make this refreshing thirst-quencher

July 29th, 2008

Recipe by Nanna Simonsen

"All we need is the hot sun, a pool, and an inflatable mattress and drinking this would be perfect!" Matt Johnson, Victoria
Makes 12 cups
  • 4 500-mL bottles
  • 20 lemon verbena stems
  • 1 cup granulated sugar
  • 12 cups water
  • 3 lemons
  • 1-1/2 cups Darjeeling tea
  • 1 bunch fresh mint
  1. Put a couple of verbena stems in each bottle. Place remainder in a large pot and add sugar.

  2. Quarter 1 lemon and add to pot.

  3. Add water to pot, bring to boil, and leave to simmer, about 2 minutes, until slightly syrupy.

  4. Remove from heat, discard lemon and set aside to cool.

  5. Pour about an inch of tea, some mint leaves, and 1/4 lemon into each bottle.

  6. Juice remaining lemons and use to season lemon verbena syrup. Add additional sugar if necessary.

  7. Strain syrup; using a funnel, pour into bottles and let cool in refrigerator.

Nutrients Per Serving

Per one cup: 66 calories, 0 g fat, 6 mg calcium, 5 mg sodium, 17 g carbohydrates, 0 g fibre, 0 g protein; excellent source of niacin; good source of magnesium and zinc.

Lemon Verbena Iced Tea
Photo by Lars Ranek

Leave a Reply

Your email address will not be published.