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Categories:Viewed: 68 - Published at: 2 years ago
Ingredients
- 12 cup sugar
- 4 cups water
- 1 lemon, juice and zest of
- 1 orange, juice and zest of
- 1 vanilla bean, split
- 1 12 tablespoons loose earl gray tea leaves
- 6 fresh lemon verbena leaves, thinly sliced (or 1 tsp minced fresh lemongrass)
- 12 mint leaves, thinly sliced
- summer fruit or berries
Method
- Bring sugar and water to a boil over high heat.
- place remaining ingredients except fruit in a large bowl and pour hot syrup over.
- Let steep until cool then strain through a fine mesh sieve.
- Cover with plastic wrap and refrigerate until cold.
- Dice fruits, leave berries whole.
- Place 1/2 cup of fruit in a shallow soup bowl and ladle 1 cup of tea over the berries.
- Garnish with sprig of mint or lemon verbena and serve with a wild blueberry financier or other almond cookie if desired.
