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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)
Method:
- Combine sugar and water in a small saucepan; bring to a boil.
- Cook 1 minute or until sugar dissolves. Cool sugar syrup completely.
- Cook lemon verbena leaves in boiling water 1 minute. Drain and plunge into ice water; drain.
- 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.
