A thirst-quenching cooler with fresh fruit and herbs

Peachy lemon verbena iced tea

Serves 4–6
1 ripe peach
A handful of lemon verbena
A drop of honey (optional)
A handful of ice

Slice your peaches. Add to a large jug of water along with the lemon verbena. Swirl in a little honey, if you want a touch of sweetness. Let it infuse for 15 mins in the fridge. Add a handful of ice before serving.

This recipe is from our modern afternoon tea feature on page 24 of June’s The Simple Things. Other recipes include:
Rhubarb fizz
Curried egg & chive sandwiches
Crab, chilli & fennel sandwiches
Broad bean, goat’s curd & mint open sandwiches
Dark chocolate chip scones
Jammy raspberries
Cardamom, rose & strawberry cake
Cherry & elderflower cheesecake tartlets