Summer Fruits in a Lemon Verbena and Mint Tea

Submitted by MarraMamba

"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."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4

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

directions

1. Bring sugar and water to a boil over high heat.
2. 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.
3. 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.

Reviews

[Debbwl]

Decadent! My bowls did not do justice to this wonderful fruit dish. The flavors are just heavenly. Made using raspberries and small nectarines and the lemongrass option. This is a must try recipe. Thanks so much for the post.