Active Time
5 MIN
Total Time
4 HR 10 MIN
Yield
Serves : Makes about 2 cups

Traci infuses her tonic syrup with fresh lemon verbena for several weeks, but you can get the same bright and citrusy flavor in a fraction of the time by using high-quality dried lemon verbena tea leaves. Be careful not to overheat the syrup; a temperature of 185°F is ideal for extracting oils in the leaves without imparting bitterness. Use the syrup in this  Verbena-Infused Tequila and Tonic recipe.

How to Make It

Step

eat tonic syrup in a small saucepan over medium-low until hot, but not simmering (about 185°F). Stir in tea leaves. Remove from heat, and let stand until syrup is infused, about 4 hours. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids.

Make Ahead

Infused syrup can be chilled in an airtight container up to 2 weeks.

Notes

French verveine tea from The Tao of Tea can be purchased on amazon.com.

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