Iced Tea with Lemon Verbena Honey Simple Syrup
You know those recipes that sound really complicated but are actually super simple and easy to make? This is one of those.
I’m telling you now, this is the ice tea you’ll be drinking all summer.
For the iced tea part, I tried the lemon verbena honey simple syrup (just rolls off the tongue doesn’t it? ha.) with different cold brews and it definitely worked the best with the darker teas like oolong and black tea.
The richness from the honey and brightness from the lemon verbena was perfectly matched to the more robust flavors of an oolong or black tea. I used loose leaf black tea Mao Feng when testing out the recipe but English Breakfast or Darjeeling (loose leaf or in tea bags) would work just as well.
The cold brew iced tea part takes about eight hours (haha, that almost seems like a cruel joke, but yes, it’s true) so you do need a little patience. The lemon verbena honey simple syrup however, comes together in minutes.
ICED TEA WITH LEMON VERBENA HONEY SIMPLE SYRUP
Makes 4 cups
COLD BREWED ICED TEA INGREDIENTS
4 cups water
4 teaspoons loose tea (or 4 tea bags)
SIMPLE SYRUP INGREDIENTS
1/4 cup honey
1/4 cup water
3 tablespoons dried lemon verbena leaves
In a pitcher, stir in 4 teaspoon of loose leaf tea into 4 cups of old or room temperature water. Cover and refrigerate for about eight hours or overnight. Strain tea leaves and discard or remove tea bags.
In a small saucepan, combine honey, water, and dried lemon verbena leaves and simmer on low for 2-3 minutes until honey dissolves. Turn off heat and let lemon verbena steep for about 10 minutes. Strain out lemon verbena leaves and discard. Let simple syrup cool then store in an airtight container in the refrigerator for up to 2 weeks.
When ready to drink, pour iced tea into a glass and add simple syrup to taste.