Summer Fruits In A Lemon Verbena And Mint Tea Food

LEMON VERBENA MINT DETOX TEA

Lemon Verbena Mint Detox Tea image

This is a simple detox tea. Lemon verbena is delicious! I came across it while I was picking up my summer herb plants last spring. I had never heard of it before but learned it is good for cooking and tea. Little did I know this little herb has some amazing detox and medicinal benefits. I love lemon but hate what the acid does to my teeth. With lemon verbena you get the flavor of lemon without the acid.

Provided by goldiejames.com

Categories Drinks Recipes Tea Hot

Time 8m

Yield 1

Number Of Ingredients 4

Ingredients

1 cup boiling water
1 sprig fresh lemon verbena (about 10 leaves)
1 sprig fresh mint (about 15 leaves)
1 teaspoon honey, or to taste

Steps:

Pour boiling water over verbena and mint sprigs; steep until desired flavor is reached, 3 to 4 minutes. Stir in honey.

Nutrition Facts : Calories 24.6 calories, Carbohydrate 6.4 g, Protein 0.2 g, Sodium 7.6 mg, Sugar 6.1 g

LEMON VERBENA AND MINT TEA - FRENCH VERVEINE AND MINT TISANE

Lemon Verbena and Mint Tea - French Verveine and Mint Tisane image

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

Ingredients

10 -12 fresh lemon verbena leaves or 1 tablespoon dried lemon verbena
3 -4 fresh mint leaves or 1 teaspoon dried mint
1 strip lemon peel (optional)
boiling water
sugar, to taste
lemon slice, to serve
lemon verbena and mint leaf, to garnish

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.

STONE FRUIT TRIFLE WITH LEMON BALM (OR VERBENA OR MINT) CREAM

Stone Fruit Trifle With Lemon Balm (Or Verbena or Mint) Cream image

Gives the term 'stone fruit' a whole new meaning. Use fruits that are available to you. Can sub herb with lemon zest and Amaretto may be subbed for the anise-flavored liqueur. By Lucy Waverman.

Provided by gailanng

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 peaches
3 apricots
2 black plums
1 tablespoon anisette (to taste) or 1 tablespoon Pernod (to taste)
1/4 cup sugar, divided
1 cup mascarpone
1/4 cup yogurt
2 tablespoons mint or 2 teaspoons grated lemon zest
1 sprig lemon verbena (to garnish) or 1 sprig mint (to garnish)

Steps:

Peel peaches and remove pit. Slice into a bowl. Slice apricots and plums and add to bowl. Toss with anisette and 2 tablespoons sugar.
Whip mascarpone and yogurt together with lemon verbena and remaining 2 tablespoons sugar. Layer fruit in a glass bowl or individual wine glasses and top with cream. Garnish with a sprig of lemon balm.

Nutrition Facts : Calories 129.4, Fat 1, SaturatedFat 0.4, Cholesterol 2, Sodium 7.4, Carbohydrate 30.6, Fiber 2.7, Sugar 28.3, Protein 2.1

SUMMER FRUITS IN A LEMON VERBENA AND MINT TEA

Summer Fruits in a Lemon Verbena and Mint Tea image

From Les Fougeres restaurant in Chelsea Quebec is a wonderful way to serve fresh fruit. Steeping earl grey with lemon verbena and mint to make a syrup complements fresh berries. Time does not include cooling.

Provided by MarraMamba

Categories Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup sugar
4 cups water
1 lemon, juice and zest of
1 orange, juice and zest of
1 vanilla bean, split
1 1/2 tablespoons loose earl gray tea leaves
6 fresh lemon verbena leaves, thinly sliced (or 1 tsp minced fresh lemongrass)
12 mint leaves, thinly sliced
summer fruit or berries

Steps:

Bring sugar and water to a boil over high heat.
place remaining ingredients except fruit in a large bowl and pour hot syrup over. Let steep until cool then strain through a fine mesh sieve. Cover with plastic wrap and refrigerate until cold.
Dice fruits, leave berries whole. Place 1/2 cup of fruit in a shallow soup bowl and ladle 1 cup of tea over the berries. Garnish with sprig of mint or lemon verbena and serve with a wild blueberry financier or other almond cookie if desired.

Nutrition Facts : Calories 124.8, Fat 0.1, Sodium 5.7, Carbohydrate 32.2, Fiber 1.9, Sugar 25.3, Protein 0.6

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