Lemon Verbena Iced Tea

  • 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)
  • 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.