I picked up some beautiful fresh herbs at Bloom during the week and I couldn’t wait to put them to good use. The first thing I did was make up some mint and lemon verbena iced tea. This is an absolutely perfect drink for summer. It’s light, delicate and has a clean and deliciously refreshing taste to it.
Use 8-10 mint leaves and 4-6 lemon verbena leaves per cup. I find that tearing the leaves just a little releases a better flavour. Pour over freshly boiled water three quarters of the way and leave to steep for ten minutes. Remove the herbs and stir in a teaspoon of sugar or Splenda (optional but I highly recommend it). Top up each cup with some cold water and plenty of ice and serve immediately.