Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too. Read more in our guide to making the best iced tea.
Recipe information
Yield
8 Servings
Ingredients
Preparation
Step 1
Combine tea bags, 3 lemon verbena sprigs, and 8 cups cold water in a large pitcher. Cover and chill at least 8 hours and up to 12 hours.
Step 2
Meanwhile, bring sugar and 1 cup water to a boil in a medium saucepan. Add plums and reduce heat; simmer 10 minutes. Remove from heat and let steep 30 minutes. Strain plum syrup into a small bowl; stir in lemon juice. Cover and chill until cold, at least 30 minutes.
Step 3
Remove tea bags and lemon verbena sprigs from tea and stir in ¾ cup plum syrup and 4 cups ice. Serve in ice-filled glasses garnished with more lemon verbena.
Step 4
Do Ahead: Plum syrup can be made 1 day ahead. Keep chilled.
