There are a couple of steps to making the tea and it is best prepared a day in advance.
1/2 cup fresh lemon verbena leaves
1/2 cup fresh mint leaves
6 cups boiling water
1/2 cup sugar
1/2 cup water
Combine sugar and water in a small saucepan, bring to the boil and cook for 1 minute, until sugar fully dissolves.
1 cup lemon verbena leaves
Blanch verbena leaves in boiling water for 1 minute then plunge into cold water. Drain.
When sugar syrup is completely cooled, pour into a blender. Add 1 cup blanched verbena leaves and process until smooth. Cover and chill over night.
If you've left your tea to soak over night (step one), strain your tea into a large pouring jug. Strain the sugar syrup through a fine sieve into pouring jug - adding lemon sugar to the tea mixture.
Grab a tray of ice cubes and process in a blender or food processor into crushed ice. Fill high wall glasses half way with crushed ice and pour in lemon verbena mint tea.
Enjoy your refreshing chilled ice tea.