Lemon Verbena Iced Tea
There is nothing more gratifying than a cool and refreshing beverage on a hot day. I love a nice cold glass of ice tea but don’t always want the caffeine. Technically herbs are not considered tea as they are not from the tea tree, herbs steeped in hot water are called tisanes but for practical purposes we will call this iced tea. The classic iced tea, mint is always welcome but Lemon Verbena, abundant at the moment, with it fresh citrus undertones, sweetened and a generous squeeze of lemon added is a seasonal and fun alternative. Rich in polyphenols it is said it may improve sleep quality and reduce inflammation and oxidative stress. I love the natural healing wisdom of nature’s herbs. I love to go to the garden and pick herbs and when not abundant I turn to my local framers. And this tea could not be easier to make.
Makes about 3.8 liters/ Preparation Time 5 minutes, Cooking time 15 minutes/ Cool down period 20 minutes/ Total preparation time 50 minutes
Gather
1 bunch fresh Lemon Verbena
1/3 cup/ 25 grams monk fruit
2 lemons juiced
3.5 liters/ 15 cups water
Make
Wash the lemon verbena leaves and stalks and then place them in a large pot. Over a medium flame bring the water and lemon verbena to a boil for about 5 minutes and then simmer for about 5 minutes. Turn off the heat. Add the monk fruit and lemon juice and mix well. Cool down. Transfer the liquid to closed containers and store in the fridge. When ready to serve, pour over ice and add some fresh berries and lemon verbena leaves as garnish.
