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Lemon Verbena Iced Tea with Mint

By • Updated July 2026
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This caffeine-free lemon verbena iced tea combines the bright, citrusy punch of fresh verbena leaves with cooling spearmint for a herbal infusion that tastes like bottled sunshine. Because you're cold-brewing rather than steeping hot and chilling, the flavours stay clean and delicate—none of the bitterness or clouding that can happen when you rush things. A glass tea infuser bottle makes the whole process effortless: load the chamber with herbs, fill with cold water, and leave it in the fridge while you get on with your day.

Lemon verbena is one of those underrated garden herbs that shines in summer drinks. Its natural oils carry a lemony fragrance without any sourness, and when paired with spearmint it creates a balance that's both refreshing and gently sweet—no sugar needed, though a drizzle of honey works beautifully if you like. Perfect for family picnics, garden parties, or simply sipping on a warm July afternoon.

Lemon Verbena Iced Tea with Mint
Prep Time5 mins
Cook Time0 mins
Servings1 large bottle (approx. 500 ml)
DifficultyEasy

Ingredients

  • 12–15 fresh lemon verbena leaves (or 1 tbsp dried)
  • 8–10 fresh spearmint leaves (or 1 tsp dried)
  • 500 ml cold filtered water
  • Optional: 1 tsp honey or agave syrup to sweeten
  • Optional: Fresh lemon slices and extra mint sprigs to garnish
  • Optional: [[tea-ice-cubes-the-complete-guide-to-freezing-tea-for-summer-drinks-cocktails-and-iced-coffee|Ice cubes]] made from the same tea
Nutrition per serving:
Calories: 8
Fat: 0g
Sugar: 0g
Protein: 0g

Instructions

1
Prepare herbs: Rinse the lemon verbena and spearmint leaves under cold water and pat dry. If using a tea infuser bottle, gently bruise the leaves between your fingers to release their oils, then load them into the infuser chamber.
2
Fill & seal: Pour 500 ml of cold filtered water into the bottle, ensuring the infuser chamber is fully submerged. Seal the lid tightly and give it a gentle shake to distribute the herbs.
3
Cold-brew: Refrigerate the bottle for 4–6 hours (or overnight for a deeper flavour). The longer you leave it, the more pronounced the lemon verbena brightness will be.
4
Strain & serve: Remove the infuser chamber (or strain if using a jug). Taste, and stir through honey or agave if you prefer a touch of sweetness. Pour over ice, garnish with lemon slices and a sprig of fresh mint, and serve immediately.

🫖 Equipment You'll Need

A glass tea infuser bottle is the ideal tool for cold-brewing delicate herbal teas like this one. The removable infuser chamber keeps leaves contained so they don't turn muddy or over-steep, and the transparent glass lets you watch the pale golden colour develop in the fridge. For garden-fresh ingredients that release oils slowly, a dedicated cold-brew bottle gives you clean, consistent results every time—far neater than juggling muslin bags or strainers.

See our tea infuser bottle picks →

Expert Tip: Grow Your Own

Lemon verbena and spearmint are easy to grow in UK gardens or pots on a sunny windowsill. Fresh leaves deliver far more fragrance than dried, and a single picking will give you enough for several batches. Harvest in the morning after the dew has dried for the most concentrated oils.

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