INGREDIENTS
- 1/2 cup of fresh mint leaves (not the stems, they’re bitter), rinsed, lightly packed (about 20 leaves)
- 1/2 cup of fresh lemon verbena leaves, rinsed, lightly packed (about 10-15 leaves)
- 2 cups of water
METHOD
1 Heat water: Bring a pot of fresh water almost, but not quite to a boil.
2 Pour over mint and lemon verbena in tea pot: Put the mint and verbena leaves in a teapot. Pour the hot water over the leaves. Let sit for 3-5 minutes. Strain into tea cups.