Lemon Balm and Honey Iced Tea with Cucumber Slices
A cool, calming iced tea of gently steeped garden lemon balm sweetened with raw honey and finished with cucumber. Caffeine-free, no sugar syrup, and made for slow summer afternoons.
Prep Time 10 minutes mins
Chill Time 1 hour hr
Course Drinks
Cuisine American
- 1 large handful fresh lemon balm leaves about 1/2 to 3/4 cup packed
- 4 cups boiling water
- 2 to 3 tablespoons raw honey adjust to taste
- 1/2 cucumber thinly sliced
- Lemon slices fresh mint, or a pinch of sea salt (optional)
- Ice for serving
Gently rinse the lemon balm leaves and place them in a heat-safe pitcher or large mason jar. Pour the boiling water over the leaves, cover, and let steep for 15 to 20 minutes.
Strain out the leaves and stir in the honey while the tea is still warm. Taste and adjust for sweetness.
Let the tea cool to room temperature, then refrigerate for 1 to 2 hours, or until well chilled.
Before serving, add the cucumber slices (and lemon or mint, if using). Serve over ice, with a sprig of lemon balm or mint for garnish.