The Sunset Palmer

• 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

1. 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.
2. 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.
3. 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.
4. Pour the liquid into 2 ice-filled glasses. Top each with about 1/2 cup black tea and put arnsprig of lemon verbena in each-its fragrance will add to the pleasure of your sipping.

fresh verbena leaves, fresh lemon balm leaves, lemon, sugar, black tea

Taken from food52.com/recipes/17282-the-sunset-palmer (may not work)