Summer Fruits in a Lemon Verbena and Mint Tea |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. Ingredients:
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 tablespoons loose earl gray tea leaves |
6 fresh lemon verbena leaves, thinly sliced (or 1 tsp minced fresh lemongrass) |
12 mint leaves, thinly sliced |
summer fruit or berries |
Directions:
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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