Recipe courtesy of Nancy Garrison
Episode: Palo Alto
Save Recipe Print
25 min
15 min
10 min



Pick and wash a colander full of fresh leaves of spearmint, lemon balm, and lemon verbena and triple rinse in a big pot. Inspect to make sure it's clean. Strip leaves off lemon verbena plant. Chop mint and lemon balm. Boil about 2 quarts of filtered or spring water. Add in herbs, stirring for several minutes. Turn off heat and let sit covered for 5 minutes. Pour tea through a sieve and at least 4 layers of cheesecloth so finished product is clear. This is a concentrate that will be diluted 2 to 4 times according to your individual taste preferences. Will stay fresh for 4 to 5 days if kept refrigerated. Serve over ice with or without sweetener.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.


Homemade Gravy

Recipe courtesy of Ina Garten

Tea Smoked Duck

Recipe courtesy of Shirley Fong-Torres

Homemade Ricotta

Recipe courtesy of Ina Garten

Chai Tea

Recipe courtesy of Kathleen Daelemans

Jennifer's Iced Sugar Cookies

Recipe courtesy of Trisha Yearwood

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Fruited Herbal Iced Tea

Recipe courtesy of Andrea Immer

Herbal Iced Tea

Recipe courtesy of Ina Garten

Homemade Peach Iced Tea

Recipe courtesy of Chuck Hughes|Chuck Hughes

Browse Reviews By Keyword