Recipe: Sparkling Lemon Verbena Infusion

Name: Recipe: Sparkling Lemon Verbena Infusion
Prep time: 10 min
Total time: 10 min
Yield: 2 quarts
Ingredients: 1 quart water just before it boils and one quart room temperature water; 3 - 4 handfuls of fresh lemon verbena leaves (you may include the stems); 1 -2 Tbsp raw honey – optional (where to buy); Optional seltzer water to make it sparkling

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Recipe: Sparkling Lemon Verbena Infusion

Sep 24

lemon verbena infusion, lemon, infusion, tea

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This Sparkling Lemon Verbena Infusion is so incredibly refreshing! I grew a lot of verbena in my garden this year and found a way to use it all!

I bought a tiny lemon verbena plant at a small local farm, because it was organically grown and I love all things lemon. It took a while, but suddenly the plant started growing like crazy.

I was cutting small branches of leaves and using it in various dishes.

Now, it is coming close to the end of the season and I have to use it up. I decided to make an infusion from the leaves and I was pleasantly surprised at how refreshing it was!

The smell of freshly cut lemon verbena is intoxicating! And the taste similar!

Lemon Verbena Has Been Used Medicinally for Ages

Lemon verbena, also called, Aloysia Triphylla, Vervain and Lippia Citriodora, is in the Verbenaceae family. The lemony flavor comes for the essential oil of citral, which is also found in citrus plants.

Lemon verbena is a soothing herb and can be used as an aid in digestion and to alleviate spasms of the colon. It also has expectorant properties and may be used to alleviate asthma and bronchial spasms.

The herb also has anti-viral and anti-bacterial effects so it may be used to support the immune system in times of stress. Additionally, it has a very soothing effect and may be used for insomnia and in times of anxiety.

Lemon verbena may be used in cooking by adding it to salads, soups and desserts in place of lemon peel.

This Infusion is simply made by extracting the flavors from the fresh herbs and tea leaves by allowing them to steep in the water. The resulting liquid is called an infusion.

Recipe: Sparkling Lemon Verbena Infusion

Author: Dr. Jill
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 quarts

Ingredients

1 quart water just before it boils and one quart room temperature water
3 – 4 handfuls of fresh lemon verbena leaves (you may include the stems)
1 -2 Tbsp raw honey – optional (where to buy)
Optional seltzer water to make it sparkling

Instructions

Heat the one quart of water to just before boiling – when you start to see little bubbles
Take off heat and add the fresh herbs – you can do this in the pot or in a teapot
Seep the verbena for 8 – 9 minutes or longer – but not too long as that will make the infusion bitter
Remove from the heat and leave the fresh herbs in until the tea cools
When the tea is cooling, add the raw honey if you are using it
You want to add the raw honey when you can still dissolve it, but not overheat it
When water is cool you can remove the herbs or leave them in
Add the quart of room temperature water and mix
Pour into your pitcher and refrigerate
Add a splash of the seltzer water if you like it sparkling when serving
Serve with slices of lemon or fresh herb leaves on the glass, over ice – so refreshing!

Equipment

3 -4 quart pot (where to buy)
2 quart pitcher (where to buy)

Tip: Be sure to taste the infusion before adding the cool quart of water to see if you want to dilute it.

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