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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Lemon verbena infuses the lightly sweetened iced tea with sunny citrus flavor. You can also use the fragrant syrup to enliven cocktails or moisten pound cake. Ingredients:
1/2 cup sugar |
1/2 cup water |
1 cup lemon verbena leaves |
4 cups ice |
6 cups brewed tea, chilled |
mint leaves (optional) |
lemon wedges (optional) |
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. 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.
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