Summer Fruits in a Lemon Verbena and Mint Tea

20m
Prep Time
0m
Cook Time
20m
Ready In

Recipe: #40613

May 05, 2023

Categories: Salads



""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.""

Original is 4 servings

Nutritional

  • Serving Size: 1 (691.8 g)
  • Calories 144.3
  • Total Fat - 1.3 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 21.3 mg
  • Total Carbohydrate - 43.4 g
  • Dietary Fiber - 12.6 g
  • Sugars - 15 g
  • Protein - 5.2 g
  • Calcium - 159.4 mg
  • Iron - 2.9 mg
  • Vitamin C - 225 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Bring sugar and water to a boil over high heat.

Step 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.

Step 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.

Tips


No special items needed.

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