Lemon Balm Strawberry Green Iced Tea
Fresh iced green tea infused with bright lemon balm and softly sweetened with a light strawberry syrup and honey. Clean, herbal, and gently fruity — a botanical summer drink with clarity and restraint.
Prep Time : 20 min
Cook Time : 10 min
Servings : 8
20 min
10 min
8
Ingredients
Light Strawberry Syrup
• 250 g fresh strawberries, hulled and halved
• ¼ cup (50 g) white sugar
• ¾ cup (180 ml) water
Botanical Flavoring
• 1 packed cup fresh lemon balm leaves (about 15–20 g)
• 1–2 Tbsp mild honey, to taste — this one on Amazon
To Serve
• Ice
• Fresh lemon balm leaves
• Strawberry slices
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Directions
- Brew the Green Tea
Heat the water to 75–80°C (167–176°F), do not boil. Add the green tea bags and steep for 2–3 minutes maximum. Remove the tea bags without squeezing and let the tea cool to lukewarm. - Make the Light Strawberry Syrup
In a small saucepan, combine the strawberries, sugar, and water. Bring to a gentle simmer over medium-low heat and cook for 8–10 minutes, just until the strawberries soften and release their juice. Do not reduce aggressively or let it turn jammy. Remove from heat. - Strain the Syrup
Strain the syrup through a fine-mesh sieve into a bowl or measuring jug. Do not press the solids. Discard the strawberries and let the syrup cool completely. - Sweeten the Tea
While the tea is still slightly warm, stir in 100–140 ml of the cooled strawberry syrup. Taste and adjust carefully — the strawberry should be light and supportive, not dominant. - Add Honey
Stir in 1 tablespoon honey to round the acidity and fruit. Taste and add up to 1 additional tablespoon only if needed. The goal is balance, not sweetness. - Prepare the Lemon Balm
Rinse the lemon balm leaves and gently clap them between your hands to release aroma. Do not chop or bruise aggressively — lemon balm is delicate and turns grassy fast. - Lemon Balm Infusion
Add the lemon balm leaves to the cooled tea. Refrigerate and let infuse for 6–10 minutes only, just until a clean, lemony herbal aroma develops. Remove the leaves promptly to avoid bitterness. - Chill
Continue chilling the tea for 1–2 hours until fully cold and integrated. - Serve
Fill glasses with ice, pour over the chilled lemon balm strawberry green iced tea, and garnish with fresh lemon balm leaves and strawberry slices.
*Notes :
- Lemon balm should be bright and fresh, never cooked or long-infused.
- Strawberry syrup is intentionally light; this is iced tea, not a strawberry drink.
- Honey is a supporting tool, not the main sweetener.
- Green tea must stay clean and present — bitterness ruins this drink immediately.
- Best enjoyed within 24 hours for peak aroma and color.
Nutrition Facts
( per ~200 ml serving )
Calories
~35 kcal
Protein
0 g
Fat
0 g
Carbs
~9 g
Calories
~35 kcal
Protein
0 g
Fat
0 g
Carbs
~9 g
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Lemon Balm Strawberry Green Iced Tea
Ingredients
Method
- Heat the water to 75–80°C (167–176°F), do not boil. Add the green tea bags and steep for 2–3 minutes maximum. Remove the tea bags without squeezing and let the tea cool to lukewarm.
- In a small saucepan, combine the strawberries, sugar, and water. Bring to a gentle simmer over medium-low heat and cook for 8–10 minutes, just until the strawberries soften and release their juice. Do not reduce aggressively or let it turn jammy. Remove from heat.
- Strain the syrup through a fine-mesh sieve into a bowl or measuring jug. Do not press the solids. Discard the strawberries and let the syrup cool completely.
- While the tea is still slightly warm, stir in 100–140 ml of the cooled strawberry syrup. Taste and adjust carefully — the strawberry should be light and supportive, not dominant.
- Stir in 1 tablespoon honey to round the acidity and fruit. Taste and add up to 1 additional tablespoon only if needed. The goal is balance, not sweetness.
- Rinse the lemon balm leaves and gently clap them between your hands to release aroma. Do not chop or bruise aggressively — lemon balm is delicate and turns grassy fast.
- Add the lemon balm leaves to the cooled tea. Refrigerate and let infuse for 6–10 minutes only, just until a clean, lemony herbal aroma develops. Remove the leaves promptly to avoid bitterness.
- Continue chilling the tea for 1–2 hours until fully cold and integrated.
- Fill glasses with ice, pour over the chilled lemon balm strawberry green iced tea, and garnish with fresh lemon balm leaves and strawberry slices.
Notes
- Lemon balm should be bright and fresh, never cooked or long-infused.
- Strawberry syrup is intentionally light; this is iced tea, not a strawberry drink.
- Honey is a supporting tool, not the main sweetener.
- Green tea must stay clean and present — bitterness ruins this drink immediately.
- Best enjoyed within 24 hours for peak aroma and color.