Moroccan · Drink
Moroccan Lemon Verbena Iced Tea
A refreshing iced version of the herbal infusions Moroccans love, made from lemon verbena (louiza) and a little green tea, sweetened lightly and chilled with plenty of ice, lemon and mint. It's a fragrant, caffeine-light cooler for hot afternoons.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 large handful fresh lemon verbena (louiza)
- 1 tsp green tea
- 3 tbsp sugar or honey
- 1 litre water
- 1 lemon, sliced
- 1 handful fresh mint
- Ice, to serve
Method
- 1
Boil water
Bring the water to the boil, then take off the heat.
- 2
Steep
Add the lemon verbena and green tea and steep 5 minutes — no longer, so it doesn't turn bitter.
- 3
Sweeten
Strain, stir in the sugar or honey while warm, and cool.
- 4
Chill
Refrigerate until cold.
- 5
Build
Fill glasses with ice, lemon slices and mint.
- 6
Serve
Pour over the chilled tea and serve.
Chef's tips
- Don't over-steep the green tea — 5 minutes keeps it fresh, not bitter.
- Sweeten while warm so the sugar dissolves fully.
- Fresh lemon verbena is far more aromatic than dried, if you can get it.
Frequently asked questions
What is louiza?
Louiza is the Moroccan name for lemon verbena, a fragrant lemony herb brewed as a soothing infusion, often alongside or instead of mint in tea.
No lemon verbena?
Use extra fresh mint, or lemongrass, for a similar bright, citrusy infusion. The green tea and lemon still give it a Moroccan feel.