Lemon Verbena and Mint Tisane
Lemon verbena is a lemon-scented herb that can usually be found at farmers’ markets during the summer months. If it is unavailable, substitute the peel from 1 or 2 lemons or 1 stalk lemongrass, cut into pieces.
- 1 bunch fresh lemon verbena sprigs
- 1 bunch fresh mint
- 3 cups water
- Sugar for serving (optional)
Rinse the herbs. If desired, set aside 2 lemon verbena sprigs for garnish. Put the remaining lemon verbena sprigs and the mint in a teapot.
In a saucepan over high heat, bring the water to a boil. Remove from the heat, pour the water into the teapot and let the tisane steep until the desired strength is reached, usually 3 to 5 minutes. Pour through a tea strainer or fine-mesh sieve into 2 mugs, dividing it evenly. Slip a lemon verbena sprig into each mug. Serve immediately and pass the sugar at the table. Serves 2.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).