Herbal Iced Tea Recipe: Lavender Lemon Quencher

By Dawna Edwards
May/April 2008
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Fresh and thirst-quenching, this cool summer tisane is perfect for a garden party or simply to calm nerves and aid digestion. Makes about four 8-ounce servings.

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• 1/4 cup fresh lemon balm leaves, chopped OR 1 tablespoon dried leaves
• 1 tablespoon fresh lavender buds OR 2 teaspoons dried buds
• 2 cups hot water
• 2 cups cold water and ice
• Fresh lemon for garnish

1. Steep lemon balm and lavender in hot (80- to 90-degree) water about 3 minutes.

2. Add cold water and ice.

3. Serve over additional ice with lemon wedges.

Click here for the original article, 5 Herbal Iced Tea Recipes.


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Comments

  • Gina_1 5/19/2010 11:08:54 AM

    The leaves, stems and flowers of wood sorrel are edible and often used in salads, pies and quiches. So I don't know why you couldn't use it in this ice tea. If you do try it, let us know how it turns out!

  • Robin Kennedy_1 5/17/2010 10:49:25 AM

    How about using wood or sheep sorrel instead of the lemon balm?

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