The raspberries create a beautiful shade of coral, while the verbena is calming, soothing and a natural tonic that aids digestion.
The lemon flavour is tangy but not acidic.
SERVES 4
PREP TIME 10 MINS
COOK TIME 6 MINS
Equipment needed:
Muddler or pestle
Recipe Ingredients:
| 10 large raspberries, fresh or frozen, plus 4 extra, to garnish |
| 3 tbsp dried lemon verbena leaves |
| 900 ml boiling water |
Recipe Methods:
| Step 1: Place the raspberries in a teapot and muddle them using a muddler or pestle. |
| Step 2: Add the lemon verbena leaves and pour in the boiling water. Infuse for 4 minutes. Strain into cups or mugs, and garnish each with a raspberry. |
NUTRITIONAL INFORMATION (per recipe)
| Fat : 0.26 g | Fibre : 2.54 g |
| Iron : 0.41 mg | Sugar : 1.99 g |
| Calcium : 43.53 mg | Sodium : 46.09 mg |
| Potassium : 91.39 mg | Calories: 23.26 kcal |
| Protein : 0.73 g | Vitamin A : 16.35 IU |
| Vitamin C : 28.74 g | Carbohydrates : 3.98 g |
| Saturated Fat : 0.02 g | Cholesterol : 0 mg |