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Prep Time: 10 min
Cook Time: 0 min

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Ingredients

For 4 Servings

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1/2 cup sugar
4 cups water
1 lemon , juice and zest of
1 orange , juice and zest of
1 vanilla bean, split
1 1/2 tbsp loose earl gray tea leaves
6 fresh lemon verbena leaves, thinly sliced
12 mint leaves, thinly sliced
summer fruit or berries

Directions

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1 Bring sugar and water to a boil over high heat.
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.
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.

Directions

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1. Bring sugar and water to a boil over high heat.

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.

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.

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