Iced Lemon Verbena (Verveine)

teas.co.uk · 15 min · Serves 1

You'll need

• 2 tea bags of Rochambeau Verveine Infusion
• 200ml freshly drawn water at 100C, just off the boil
• 200ml cold still water
• 1 fresh lemon wheel
• 1 fresh lemon verbena sprig (or mint sprig as substitute)
• Enough cubed ice (about 250g)

Method

1. The 2 tea bags of verbena steep in 200ml of just boiled water, saucer on, for six minutes; then take them out.
2. Set the verbena in cold water or the fridge until fully chilled.
3. Over a tall glass of ice, pour the cooled verbena.
4. Into the verbena goes the cold water, eased over the back of a spoon.
5. Add the lemon wheel and a bruised sprig of lemon verbena, or mint if you cannot get it.
6. Tip: traditionally taken after dinner in France, it makes a lovely fragrant jug for warm evenings.

Recipe: https://teas.co.uk/recipes/iced tea/iced lemon verbena verveine/