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Justin North

Lemon Verbena Iced Tea

Recipe by Justin North from Chefs Christmas 2009

Lemon Verbena Iced Tea

Serves 6

Ingredients

  • 1/2 cup sugar
  • 1/2 cup water
  • 2 lemons – 1 sliced the other juiced
  • 6 cups brewed Marco Polo tea (available at Simon Johnson)
  • 1 cup fresh lemon verbena leaves
  • Mint leaves
  • 4 cups ice
  • 2 sticks lemon grass – bashed
  • ½ cup chopped ginger

Method

  1. Combine sugar and water in a saucepan and bring to a boil, cook for 1 minute until sugar dissolves. Cool completely and add the squeezed lemon juice.
  2. Strain the warm infused tea and add the verbena leaves and allow to infuse whilst it is cooling for about 5 minutes, then add all the remaining ingredients except the ice and chill well.
  3. Serve well chilled over ice
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