Cassis (Blackcurrant) and Lemon Verbena Tea - Tisane - Infusion

READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pour the boiling water over the black currants and lemon verbena leaves and leave to infuse for about 5 minutes, or longer to taste.
  • Strain the liquid into cups or tall heat-resistant glasses and decorate with a sprig of lemon verbena.
  • If you prefer a sweeter drink, stir in 1 teaspoon of brown sugar or honey.
  • *Note: I have made this tea-tisane using currant tea and/or juice in place of the currants, with delicious results.
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