⅓ cup sugar
½ cup water
6 cups brewed back tea (or any black tea will substitute)
1 cup fresh lemon verbena leaves
4 cups of ice
2 sticks of lemongrass- bashed
½ cup of chopped ginger
- 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.
- 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.
- Serve well chilled over ice.
The Carousel thanks Justin North for this recipe.