Lemon Verbena Mint Detox Tea Recipes

Steps:

• Put the fresh herbs (and lemon peel if using) in to a warm teapot. Add the boiling water.
• Allow to infuse for 5 minutes and serve warm, with sugar to taste and a slice of lemon.
• To serve chilled, remove the mint and lemon verbena sprigs and refrigerate before serving with ice cubes and fresh sprigs of lemon verbena and mint.

Steps:

• Start by making the lemon verbena cordial. Pour 350ml water into a saucepan and bring to a rolling boil. Add the lemon verbena and let steep for a few moments until the leaves have wilted a little, then add the caster sugar. Mix well until the sugar has dissolved. Turn the heat off and allow to cool. Once cool, transfer to a sealable container and place in the fridge for a minimum of 12hrs - or overnight. Then simply strain off and discard the leaves and bottle the cordial in a steralised bottle - it will keep for a week in the fridge.
• To make the cocktail fill a wine glass two-thirds full with ice. Pour in the sherry, 25ml of the lemon verbena cordial and bitters and a splash of prosecco.
• Stir to mix, adding a few more ice cubes and another dash of the prosecco. Finally, top with the remaining prosecco and give it a last mix before garnishing with a strip of lemon zest on a cocktail stick and a sprig of fresh mint.