The Sunset Palmer

Name: The Sunset Palmer
Yield: Makes 2
Ingredients: 2 stalks fresh lemongrass; 1/2 cup fresh verbena leaves, plus a few more for the glasses; 1/2 cup fresh lemon balm leaves; Zest of 1 lemon; 1 tablespoon sugar; 1 cup brewed black tea (not too strong), cooled

By Margo True

April 30, 2012

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Makes: 2

2 stalks fresh lemongrass
1/2 cup fresh verbena leaves, plus a few more for the glasses
1/2 cup fresh lemon balm leaves
Zest of 1 lemon
1 tablespoon sugar
1 cup brewed black tea (not too strong), cooled

Trim the ends of the lemongrass stalks, peel off a couple of the tough outer layers, and chop the core. Use a good sharp heavy knife to slice cleanly through the core—it's usually still kind of tough.
Put the chopped lemongrass, lemon verbena, lemon balm, and lemon zest in a heatproof bowl—preferably one you can pour from easily. Pour 2 cups boiling water over the herbs and zest.
Let the herbs steep for about 20 minutes (the fragrance will be heavenly). Pour the liquid through a strainer into a pitcher or spouted measuring cup, then stir in the sugar—about a tablespoon, or more if you like.
Pour the liquid into 2 ice-filled glasses. Top each with about 1/2 cup black tea and put a sprig of lemon verbena in each—its fragrance will add to the pleasure of your sipping.