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Ingredients
1/2 cup sugar
1/2 cup water
1 cup lemon verbena leaves
4 cups ice
6 cups brewed tea, chilled
Mint leaves (optional)
Lemon wedges (optional)
Instructions
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Combine sugar and water in a small saucepan;
bring to a boil. Cook 1 minute or until sugar dissolves.
Cool sugar syrup completely.
Cook lemon verbena leaves in boiling water 1 minute.
Drain and plunge into ice water; drain.
Combine sugar syrup and verbena leaves in a blender;
process until smooth. Cover and chill overnight. Strain
sugar syrup through a fine sieve into a bowl. Place
2/3 cup ice into each of 6 tall glasses; add 1 cup brewed
tea and 2 tablespoons sugar syrup to each serving, stirring
to combine. Garnish with mint leaves and lemon wedges,
if desired.
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