Lemon verbena tisane

imageSeason: Autumn /Spring/SummerType: Drinks

Difficulty: Easy

Serves: 12 at home or 30 tastes in the classroom

Fresh from the garden: lemon verbena, mint, lemons

Recipe source: Majura Kitchen Garden


  • metric measuring cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • medium saucepan
  • juicer
  • strainer
  • wooden spoon
  • mugs, for serving



  • 10 sprigs lemon verbena
  • 10 sprigs mint
  • 3 lemons
  • 12 cups boiling water
  • ½ cup honey


What to do

  • Set out your ingredients.
  • Wash the lemon verbena and the mint.
  • Juice the lemons and strain the juice to remove the pips and pith.
  • Put the herbs and juice in the saucepan and add the boiling water.
  • Add the honey.
  • Let the flavours infuse for at least 5 minutes before serving.


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