
Té de cedrón, lemon verbena tea, is a popular drink in Mexico. It aids digestion and can promote sleep but more than that it has a lovely lemony favour that is both refreshing and comforting at any time of the day. Use Lemon Verbena to flavour fish, soups, sauces, puddings, drinks, puddings and sorbets.
To make tea use 2 tbs of dried leaves (1g) per 150ml cup of boiling water, steep for 3 minutes, strain into a cup, Yu can make two more subsequent infusions from your leaves by refilling your pot or cup with another 150ml of boiling water.
Simple Syrup infused with Cedrón
6g (3 tbsp) dried lemon verbena leaves
1/4 cup boiling water
1/4 cup golden syrup or honey or white sugar
more water
Infuse the leaves in the boiling water. When cool, strain into a bowl, squeeze out as much water as you can, make up to 1/4 cup of liquid with water, then add the sweetener of your choice. If using sugar you may need to reheat the infusion gently to melt the granules.
Use to sweeten cold brewed ice tea made with oolong or earl grey.
Store in a cool dry place away from direct sunlight.
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