Ingredients
1/2 ounce dried verbena leaves
1/2 cup superfine sugar
1 1/3 cups freshly squeezed Meyer-lemon juice (about 12 lemons)
Preparation
Prepare an ice bath. In a medium saucepan combine 1 quart water and verbena leaves. Bring to a boil over medium-high heat; cover, and remove from heat. Allow to steep for about 20 minutes. Chill.
Place tea, sugar, lemon juice, and 4 cups ice in a 3-quart pitcher. Stir with a wooden spoon to dissolve sugar.
