Cassis Blackcurrant And Lemon Verbena Tea Tisane Infusion Recipes
LEMON VERBENA AND MINT TEA - FRENCH VERVEINE AND MINT TISANE
This is my elderly French neighbour's recipe for a refreshing and popular French tisane, she drinks it almost daily as a digestif, using dried lemon verbena and mint leaves in the winter. Tisanes are popular in France, and most salons de thé serve all manner of wonderful natural tisanes and teas, with exotic herbs and spices, as well as fruit and berries. Nearly all French gardens have Lemon Verbena growing, it also grows wild on the hedgerows this far South in France, and it is added to all manner of things in the kitchen - from soups to sauces, and of course it makes a refreshing and easy drink. This can be served warm or chilled with ice. Garnish with fresh lemon verbena leaves.
Provided by French Tart
Categories Beverages
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Put the fresh herbs (and lemon peel if using) in to a warm teapot. Add the boiling water.
- Allow to infuse for 5 minutes and serve warm, with sugar to taste and a slice of lemon.
- To serve chilled, remove the mint and lemon verbena sprigs and refrigerate before serving with ice cubes and fresh sprigs of lemon verbena and mint.
CASSIS (BLACKCURRANT) AND LEMON VERBENA TEA - TISANE - INFUSION
A lovely soothing and restorative tisane or tea that is made by steeping black currants and fresh lemon verbena leaves in boiling water, then strained and sweetened to taste with brown sugar or honey. I've used a bag of black currant tea in place of the black currant berries with lovely results, as it is difficult to source fresh or frozen black currants here in my town. Next time I may add a spoonful of currant jam to my tea (a la Russian style), as well. The tisane - tea may be served either hot, or chilled over ice. From 'Herbal Pleasures'. Black currants are very rich in many phytonutrients, antioxidants, vitamins, essential fatty acids and minerals. In particular, black currants are renowned for their high content in Vitamin C and potassium. They have been shown to have twice the potassium of bananas, four times the vitamin C of oranges, and twice the antioxidants of blueberries. Lemon verbena has traditionally been used to treat asthma, fever, colds, flatulence, stomach upset and diarrhea, and for its relaxing effects in teas.
Provided by BecR2400
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour the boiling water over the black currants and lemon verbena leaves and leave to infuse for about 5 minutes, or longer to taste.
- Strain the liquid into cups or tall heat-resistant glasses and decorate with a sprig of lemon verbena.
- If you prefer a sweeter drink, stir in 1 teaspoon of brown sugar or honey.
- *Note: I have made this tea-tisane using currant tea and/or juice in place of the currants, with delicious results.
Nutrition Facts : Calories 5.4, Sodium 3.5, Carbohydrate 1.4, Sugar 1.1
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