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light lemon verbena iced tea with lemon slices and fresh herbs in glass

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8
Course: Drinks
Calories: 30
Ingredients Method Notes

Ingredients
  

LEMON VERBENA ICED TEA
  • 1 cup fresh lemon verbena leaves or ⅓ cup dried lemon verbena
  • 1.9 L water
  • 3 tbsp honey to taste
  • 60 ml fresh lemon juice
  • 8 slices lemon
  • item ice for serving

Method
 

Lemon Verbena Iced Tea
  1. 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.
  2.  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.
  3.  Let the tea cool at room temperature, then refrigerate for at least 4 hours, ideally overnight, to fully develop the flavor.
  4.  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.