Summer Fruits in a Lemon Verbena and Mint Tea
""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
Ingredients
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.