VERBENA TEA RECIPES
HOW TO MAKE LEMON VERBENA TEA - MEXICAN FOOD JOURNAL
Recipe to prepare a delicate, fragrant Mexican lemon verbena tea (té de cedrón) which is lightly sweetened with natural honey. Delicious served hot or iced.
Provided by Andrés Carnalla
Categories Drink
Total Time 16 minutes
Prep Time 1 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 3
Steps:
- Place the 3 lemon verbena leaves in the 4 cups of water.
- Boil for 15 minutes.
- Serve hot or iced with a teaspoon of honey in each glass for sweetness.
Nutrition Facts : Calories 22 kcal, SodiumContent 5 mg, SugarContent 6 g, ServingSize 1 serving
LEMON VERBENA ICED TEA RECIPE | MYRECIPES
Lemon verbena infuses the lightly sweetened iced tea with sunny citrus flavor. You can also use the fragrant syrup to enliven cocktails or moisten pound cake.
Provided by Judy Lockhart
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine sugar and water in a small saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Cool sugar syrup completely.
- Cook lemon verbena leaves in boiling water 1 minute. Drain and plunge into ice water; drain.
- Combine sugar syrup and verbena leaves in a blender; process until smooth. Cover and chill overnight. Strain sugar syrup through a fine sieve into a bowl. Place 2/3 cup ice into each of 6 tall glasses; add 1 cup brewed tea and 2 tablespoons sugar syrup to each serving, stirring to combine. Garnish with mint leaves and lemon wedges, if desired.
Nutrition Facts : Calories 67 calories, CarbohydrateContent 17.4 g, SodiumContent 7 mg
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