Verbena Peach Iced Black Tea
Elegant iced black tea infused with delicate lemon verbena and bright lemon peel, sweetened with a light peach syrup. Floral, aromatic, and softly fruity — a refined botanical summer drink with clean structure and no heaviness.
Prep Time : 20 min
Cook Time : 10 min
Servings : 8
20 min
10 min
8
Ingredients
Black Tea Base
• 1.65 L water
• 5 black tea bags (Ceylon or light breakfast tea) — this one on Amazon
Peach Syrup
• 2 ripe peaches, pitted and sliced (about 300 g total)
• ¼ cup (50 g) white sugar
• ¾ cup (180 ml) water
Botanical & Citrus Flavoring
• 1 packed cup fresh lemon verbena leaves (about 15–20 g)
• 1 strip lemon peel (yellow part only, no white pith)
To Serve
• Ice
• Fresh verbena leaves
• Peach slices
• Lemon peel twists
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Directions
- Brew the Black Tea
Heat the water to 90–95°C (195–203°F). Add the black tea bags and steep for 2½–3 minutes maximum. Remove the tea bags without squeezing and let the tea cool to lukewarm. - Make the Light Peach Syrup
In a small saucepan, combine the peach slices, sugar, and water. Bring to a gentle simmer over medium-low heat and cook for 8–10 minutes, just until the peaches soften and release their aroma. 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 peaches and let the syrup cool completely. - Sweeten the Tea
While the tea is still slightly warm, stir in 120–160 ml of the cooled peach syrup. Taste and adjust cautiously — the drink should be softly fruity, not sweet. - Prepare the Verbena
Rinse the verbena leaves and gently clap them between your hands to release aroma. Do not chop or crush — verbena is delicate and turns soapy fast. - Verbena Infusion
Add the verbena leaves to the cooled tea. Refrigerate and let infuse for 8–12 minutes only, just until a clear lemon-floral aroma develops. Remove the verbena promptly to avoid bitterness. - Add Lemon Aroma
Add the strip of lemon peel and let infuse for 5 minutes, then remove. This step adds fragrance only — no extra acidity. - Chill
Continue chilling the tea for 1–2 hours until fully cold and integrated. - Serve
Fill glasses with ice, pour over the chilled verbena peach iced black tea, and garnish with fresh verbena leaves, peach slices, and a twist of lemon peel.
*Notes :
- Verbena should be bright and floral, never grassy or soapy — short infusion is critical.
- Peach syrup is intentionally light; this is iced tea, not peach nectar.
- Lemon peel adds lift without turning the drink acidic.
- Use light black tea so the botanicals stay in focus.
- Best enjoyed within 24 hours for peak aroma.
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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Verbena Peach Iced Black Tea
Ingredients
Method
- Heat the water to 90–95°C (195–203°F). Add the black tea bags and steep for 2½–3 minutes maximum. Remove the tea bags without squeezing and let the tea cool to lukewarm.
- In a small saucepan, combine the peach slices, sugar, and water. Bring to a gentle simmer over medium-low heat and cook for 8–10 minutes, just until the peaches soften and release their aroma. 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 peaches and let the syrup cool completely.
- While the tea is still slightly warm, stir in 120–160 ml of the cooled peach syrup. Taste and adjust cautiously — the drink should be softly fruity, not sweet.
- Rinse the verbena leaves and gently clap them between your hands to release aroma. Do not chop or crush — verbena is delicate and turns soapy fast.
- Add the verbena leaves to the cooled tea. Refrigerate and let infuse for 8–12 minutes only, just until a clear lemon-floral aroma develops. Remove the verbena promptly to avoid bitterness.
- Add the strip of lemon peel and let infuse for 5 minutes, then remove. This step adds fragrance only — no extra acidity.
- Continue chilling the tea for 1–2 hours until fully cold and integrated.
- Fill glasses with ice, pour over the chilled verbena peach iced black tea, and garnish with fresh verbena leaves, peach slices, and a twist of lemon peel.
Notes
- Verbena should be bright and floral, never grassy or soapy — short infusion is critical.
- Peach syrup is intentionally light; this is iced tea, not peach nectar.
- Lemon peel adds lift without turning the drink acidic.
- Use light black tea so the botanicals stay in focus.
- Best enjoyed within 24 hours for peak aroma.