Crispy Mint and Lemon Verbena Iced Tea – Better Than Takeout
Crispy Mint and Lemon Verbena Iced Tea is the perfect summer refresher, better than takeout and ready in just 20 minutes. After making this countless times, I’ve discovered the trick to a crisp, invigorating iced tea is using both fresh mint and lemon verbena leaves. Start by steeping the leaves in hot water, then let it cool and serve over ice. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Slow Cooker Parmesan Herb Chicken with Creamy Orzo and Mediterranean Grilled Peach and Prosciutto Salad with Burrata.
Why This Crispy Mint and Lemon Verbena Iced Tea – Better Than Takeout Is Pure Comfort
- Crisp, invigorating flavor that's perfect for summer cookouts
- Better than takeout and ready in just 20 minutes
- Easy to customize with your favorite fruits and herbs
- Naturally sweetened and free from artificial flavors
What You'll Need for Crispy Mint and Lemon Verbena Iced Tea – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Fresh mint leaves
- Lemon verbena leaves
- Lemon slices
- Honey or sugar
- Freshly squeezed lemon juice
- Ice cubes
- Optional: Fresh fruit slices (strawberries, peaches, oranges)
- Optional: Additional herbs (rosemary, basil, or thyme)
📝 Ingredient Notes
- Fresh mint leaves: Use 1 cup loosely packed
- Lemon verbena leaves: Use 1/2 cup loosely packed
🛒 Tools & Equipment I Recommend
- Tea infuser — Releases full flavor from leaves → See on Amazon
- High-quality pitcher — Keeps iced tea cold and crisp → See on Amazon
How to Make Crispy Mint and Lemon Verbena Iced Tea – Better Than Takeout
- Steep the leaves: Combine 4 cups of water, mint leaves, and lemon verbena leaves in a saucepan. Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Cool and sweeten: Remove from heat and let cool. Stir in honey or sugar to taste. Add freshly squeezed lemon juice.
- Chill and serve: Chill in the refrigerator for at least 1 hour. Serve over ice and garnish with lemon slices and your choice of fruits or herbs.
Cook's Tips for Perfect Crispy Mint and Lemon Verbena Iced Tea – Better Than Takeout
- Common mistake and fix: Don't oversteep the leaves to avoid bitterness. The 10-minute simmer is perfect.
- : For a stronger flavor, use more leaves or steep for an additional 5 minutes.
- : Adjust sweetness to taste. Start with 1/4 cup honey or sugar and add more if desired.
Storing & Reheating Crispy Mint and Lemon Verbena Iced Tea – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Prepare up to 2 days ahead and store in the refrigerator.
Freezing Crispy Mint and Lemon Verbena Iced Tea – Better Than Takeout
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a stronger mint flavor, use spearmint leaves instead of regular mint.
- Best substitution: Substitute green tea leaves for a different flavor profile.
- Make-ahead: Prepare up to 2 days ahead and store in the refrigerator.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If your iced tea is too bitter, add more honey or sugar to balance the flavor.
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Crispy Mint and Lemon Verbena Iced Tea – Better Than Takeout
Ingredients
Main Ingredients
- Fresh mint leaves
- Lemon verbena leaves
- Lemon slices
- Honey or sugar
Seasonings
- Freshly squeezed lemon juice
- Ice cubes
Optional Toppings
- Fresh fruit slices (strawberries, peaches, oranges)
- Additional herbs (rosemary, basil, or thyme)
Instructions
- Steep the leaves: Combine 4 cups of water, mint leaves, and lemon verbena leaves in a saucepan. Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Cool and sweeten: Remove from heat and let cool. Stir in honey or sugar to taste. Add freshly squeezed lemon juice.
- Chill and serve: Chill in the refrigerator for at least 1 hour. Serve over ice and garnish with lemon slices and your choice of fruits or herbs.
Notes
- Chef tip: For a stronger mint flavor, use spearmint leaves instead of regular mint.
- Best substitution: Substitute green tea leaves for a different flavor profile.
- Make-ahead: Prepare up to 2 days ahead and store in the refrigerator.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If your iced tea is too bitter, add more honey or sugar to balance the flavor.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Prepare up to 2 days ahead and store in the refrigerator.
Nutrition Per Serving
- Calories: 50
- Protein: 0g
- Fat: 0g
- Carbs: 12g
- Fiber: 0g
- Sugar: 12g
- Sodium: 5mg
- Cholesterol: 0mg
- Sat. Fat: 0g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Mint and Lemon Verbena Iced Tea – Better Than Takeout FAQs
Yes, prepare up to 2 days ahead and store in the refrigerator.
Oversteeping the leaves can cause bitterness. Stick to the 10-minute simmer for best results.
Not recommended for freezing as it can dilute the flavor and texture.
No, the air fryer is not suitable for making iced tea.
Lemon balm or lemongrass can be used as a substitute for lemon verbena.
A Warm Final Note
I can’t wait for you to try Crispy Mint and Lemon Verbena Iced Tea – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
