Lemon Balm Lavender Tisane Recipe

by
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
Learn about Serious Eats's Editorial Process
Autumn Giles
updated Sep. 12, 2020
20130519-252828-lemon-balm-lavender-tisane.jpg
Photographs: Autumn Giles

Lemon balm is a member of the mint family, but its bright, lemony scent is immediately recognizable and makes a super-refreshing iced tisane. If you're someone who usually recoils from the floral taste of lavender, fear not. This recipe uses fresh lavender leaves, which have a less assertive flavor.

Recipe Facts

0

(0)

Active: 10 mins
Total: 8 hrs
Makes: 4 cups

Rate & Comment

Ingredients

  • 6 sprigs fresh lavender leaves, plus more for garnish if desired
  • 6 sprigs lemon balm, plus more for garnish if desired
  • 4 cups boiling water

Directions

  1. Place the lavender and lemon balm in a large heatproof container. Pour boiling water over the herbs and let steep for 15 minutes. Pour through a fine mesh strainer into a second heatproof container. Discard solids.

  2. Let cool to room temperature then refrigerate until cold. Serve in ice-filled glasses, garnished with a small sprig of fresh lemon balm and lavender if desired.

Special equipment

fine mesh sieve

This Recipe Appears In

More Serious Eats Recipes