Hello, happy May Day! Our tea hero this month is the very versatile Lemon Verbena, a zesty and invigorating herbal infusion that is delicious in every possible way. We’ll be drinking pots of it, using it as a cooking ingredient or cold infusing it to create a restorative and herbal alternative to lemonade. Lemon Verbena allows you to be playful, something that we love. After a fun mixing session, we came up with what we think will be our favourite summer drink -and it’s remarkably easy to make!
- Lahloo Lemon Verbena
- Lahloo Rosebud
- Fresh strawberries
Do two separate cold infusions, one of rosebud and one of lemon verbena, using 1tsp of tea per 100ml of water for at least 6 hours or overnight. Strain the tea.
In a glass bottle or in a jar, combine 75% rosebud per 25% lemon verbena, adding some chopped strawberries to taste. Relax, sip and enjoy!
P.S. If it’s rainy outside, close your eyes and play some calypso music! Enjoy!