Lemon Balm Lavender Tisane Recipe

Lemon Balm Lavender Tisane Recipe

[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.

About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter.

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  • Yield:makes about 4 cups
  • Active time: 10 minutes
  • Total time:8 hours


  • 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


  1. 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. 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.