Raspberry and Verbena Iced Tea

Refreshing raspberry & lemon verbena iced tea. Naturally gluten free, easy to make, perfect for summer heat. Brew, chill, serve over ice.

Prep Time 5

Cook Time 1

In a glass jug or bowl combine the sugar, tea and freshly boiled water and stir to disolve sugar.
Add the remaining ingredients give a quick stir and allow to steep for 5 minutes.
Remove the tea bags and allow the raspberry and verbena to continue to steep until cooled.
Strain liquid, then place into the fridge to cool.
Serve over ice with a few fresh raspberries and verbena leaves.

To make this a long iced tea, add a few shots of vodka into the cooled brew.
or perhaps some gin to balance to sweet berry flavour.
If you prefer a sweeter iced tea just add an extra tablespoon or 2 of sugar at the beginning of the recipe.
If lemon verbena is had to find substitute with mint or lemon balm or lemon myrtle.
To make larger quantities simply double or triple the recipe.
Have some left over? Freeze them in icey pop molds to create even cooler summer treats.