1/2 cup water
1/2 cup sugar
6 cups of lemon verbena tea made with 1 cup fresh verbena leaves (1/2 to 3/4 cup dried lemon verbena leaves)
English Breakfast Tea Bag (optional, you can add this to the brew for 10 seconds to give it a black “tea” flavour)
4 small sticks of lemongrass (crush the ends to release the flavour)
1/2 cup chopped ginger
1/2 cup fresh mint leaves
1. In a small saucepan on the stove heat the water and sugar until the sugar has dissolved. Remove and let cool. Once cool add the juice of 1 lemon to the mixture.
2. Add the lemon verbana to 6 cups of boiled water and let brew for about 20 minutes. (Optional: after it has cooled slightly, add the English Breakfast Tea Bag towards the end for 10 seconds for a hint of black tea flavour.)
3. In a large bowl or jug add the lemongrass sticks, chopped ginger, fresh mint leaves. Slice the remaining lemon and add it to the jug as well. Then add the cooled sugar-lemon-water mixture. Then add the tea mixture, straining out the lemon verbena leaves.
4. Leave in the fridge until cool. Serve with ice. Preferably on a summer patio! Enjoy! xx