“This refreshing treat is perfect on a hot day, almost like an herby take on frozen lemonade,” says New York City–based recipe developer Beth Lipton. She recommends it as a palate-cleansing dessert after bolder flavors like grilled meats. Lemon verbena is said to have antioxidant and anti-inflammatory properties, while mint helps to stimulate the digestive system. Though lemon verbena is often available in farmers markets, if you can’t find it, Lipton recommends using lemongrass instead: Trim off the top and the base of the stalk and remove any tough outer layers. Using the non-sharp edge of a knife, carefully bruise the lemongrass stalk. Add it to the pot with the other ingredients before bringing to a simmer.