Monday, September 24, 2012

Refreshing mint and lemon verbena tea

It's still really hot and though I should have posted this recipe a while ago, in the middle of summer, I think this is the perfect time to use your little herb garden if you have one and make this thirst quencher drink.

My mom used to make it in this big stock pot when we were kids and it is ridiculously delicious. I don't make it enough, but when we came back from our trip, it was so hot here in SoCal, and our herb garden had grown out of control, so I plucked a few sprigs of mint and lemon verbena,  boiled some water, threw the sprigs in there with a couple lemons, turned the stove off and waited for it to cool off before placing it in the fridge, and voila!
Here is what you will need:

1-2 gallons of water
6 sprigs of mint
6 sprigs of lemon verbena or lemon balm
3-4 fresh stevia sprigs, or stevia powder, or raw honey to sweeten
2 lemons, cut in wedges



Bring water to a boil in a big stock pot or any big pot you have, then throw the herbs and the lemon wedges in it and turn off the stove. Let it sit for several hours, until your tea has cooled down. You can squeeze the lemons into the tea before removing lemon peals and herbs. Sweeten to your taste and transfer into a pitcher, then place in the fridge for several hours. Drink cold.

You will love the lemony taste of the verbena mixed with the mint. This is much healthier than any powder iced tea and has no caffeine, so it is totally kid friendly :)

You can also just boil water, pour in a cup, and throw a sprig of lemon verbena or lemon balm, add mint leaves (or not) and drink it hot, with or without lemon. Delicious!




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