Minty Lemon Verbena Tea
3-4 fresh mint leaves (not the stems, they're bitter), rinsed
10-12 fresh lemon verbena leaves, rinsed
2 cups of water
Bring a pot of fresh water almost, but not quite to a boil. Put the mint and verbena leaves in a teapot. Pour the hot water over the leaves. Allow to infuse for 5 minutes and strain into tea cups, serve warm, with honey or sugar to taste. 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. Makes 2 cups.
I found this to be very refreshing and delicious. I added a bit of sugar and stevia to sweeten it up. I tried it hot first and then put the rest in the refrigerator and drank it later over ice. I'll be making this recipe again.
While researching drink recipes I found a couple of other options for using lemon verbena in drinks:
Honey Lemon Verbena Green Tea – Combine four cups water, a quarter cup honey, three stalks fresh lemon verbena and four green tea bags in a medium saucepan. Bring the mixture to a boil, reduce heat to low and simmer for 10 minutes. Remove from the heat, add one tablespoon brandy, transfer to heat-proof mugs and drink immediately. Makes four cups, soothing to sore throat.
Cooling Lemon Verbena Tea – Combine one teaspoon dried lemon verbena leaves and one teaspoon dried sage leaves in a heat-proof mug. Cover with one cup boiling water, steep for five to 10 minutes, and then strain the herbs from the liquid. Sweeten with honey if desired and drink immediately. Makes one cup, good for reducing fevers.