Light Lemon Verbena Iced Tea
A delicate, aromatic iced tea infused with fresh lemon verbena and subtle citrus notes. Clean, floral, and lightly sweetened — a refined summer drink that feels elegant, refreshing, and effortlessly light.
Prep Time : 10 min
Cook Time : 15 min
Servings : 8
10 min
15 min
8
Ingredients
Lemon Verbena Iced Tea
• 1 cup fresh lemon verbena leaves (or ⅓ cup dried lemon verbena) — this one on Amazon
• 8 cups (1.9 L) water
• 3 Tbsp honey, to taste — this one on Amazon
• ¼ cup (60 ml) fresh lemon juice
• 8 lemon slices
• Ice, for serving
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.
Directions
- Steep the Lemon Verbena
Bring 8 cups of water to a boil.
Add the lemon verbena leaves to the hot water and steep for 10–15 minutes, either on the stovetop or in a heatproof pitcher. - Sweeten & Infuse
Stir in the honey while the tea is still warm so it dissolves fully.
Add lemon juice and lemon slices.
For a more pronounced herbal flavor, add a few lemon verbena stems directly to the pitcher. - Cool the Tea
Let the tea cool at room temperature, then refrigerate for at least 4 hours, ideally overnight, to fully develop the flavor. - Serve
Fill glasses with ice, pour over the chilled lemon verbena iced tea, and garnish with fresh lemon slices and a sprig of lemon verbena.
*Notes :
- Fresh lemon verbena gives the cleanest, most aromatic result — dried works well but is slightly softer.
- Avoid over-steeping past 15 minutes to prevent bitterness.
- For a sparkling version, replace half the tea with chilled club soda when serving.
- This tea keeps well refrigerated for up to 3 days.
- Skip the honey entirely for an unsweetened, ultra-light version.
Nutrition Facts
( per ~200 ml serving )
Calories
~30 kcal
Protein
0 g
Fat
0 g
Carbs
~8 g
Calories
~30 kcal
Protein
0 g
Fat
0 g
Carbs
~8 g
Related Recipes
Related Recipes
-
Peach Jasmine Iced Tea
Delicate jasmine tea with fresh peach purée and honey, softly fruity, floral, clean, and elegantly restrained.
-
Lavender Blueberry Iced Tea
Floral black tea with lavender and blueberry, softly sweetened, aromatic, and cleanly layered with gentle summer depth.
-
Fresh Pink Lemonade
Cranberry-brightened lemon delivers crisp acidity and natural pink color with a clean, refreshing finish.
You might also like
You might also like
-
Fresh Pineapple Lemonade
Fresh pineapple and bright lemon deliver sharp tropical refreshment, lifted with subtle ginger for clean summer bite.
-
Grapefruit Green Iced Tea (Peel-Infused)
Bright green tea driven by grapefruit peel aroma, lightly honeyed, salt-kissed, crisp, aromatic, and precisely restrained.
-
Blackberry Jasmine Iced Tea
Delicate jasmine tea with blackberry purée and lemon peel, softly fruity, floral, clean, and precisely restrained.
Light Lemon Verbena Iced Tea
Ingredients
Method
- Bring 8 cups of water to a boil. Add the lemon verbena leaves to the hot water and steep for 10–15 minutes, either on the stovetop or in a heatproof pitcher.
- Stir in the honey while the tea is still warm so it dissolves fully. Add lemon juice and lemon slices. For a more pronounced herbal flavor, add a few lemon verbena stems directly to the pitcher.
- Let the tea cool at room temperature, then refrigerate for at least 4 hours, ideally overnight, to fully develop the flavor.
- Fill glasses with ice, pour over the chilled lemon verbena iced tea, and garnish with fresh lemon slices and a sprig of lemon verbena.
Notes
- Fresh lemon verbena gives the cleanest, most aromatic result — dried works well but is slightly softer.
- Avoid over-steeping past 15 minutes to prevent bitterness.
- For a sparkling version, replace half the tea with chilled club soda when serving.
- This tea keeps well refrigerated for up to 3 days.
- Skip the honey entirely for an unsweetened, ultra-light version.