For the ginger lemon verbena tea, grate the ginger. Rinse the lemon with hot water and rub dry. Peel the peel thinly with a peeler, squeeze out the juice. Put the lemon peel and plucked lemon verbena leaves in a tea egg or tea filter and hang in a teapot. Add the ginger to the teapot as well. Pour boiling hot water and let steep for 8-10 minutes. Remove the tea egg (ginger remains in the tea). Season the ginger lemon verbena tea with lemon juice and enjoy hot.
Preparation Tip:
If a cold announces itself, then strengthen yourself best with a warming ginger-lemon verbena tea.
Related Recipes:
Erdmantje Tea – Meerkat Tea(*) currants, elderberries, hibiscus flowers, fennel, aroma of fruit portions Erdmantje are East Frisian...
Sole with Scallops and Black Salsify SaladSkin and fillet the sole. Finely dice salmon fillet without skin and bones. Season the diced salmon meat with...
Chicken Knuckle with Ginger ButterFor the chicken knuckles with ginger butter, first stir the butter until thick and creamy. Remove the peel...
Colorful Tea Punch on IceBlanch (overbrew) tea with water. Drain after 5 min. Cool. Cut oranges into slices. Fruits in the tea form...
Ginger BeerFor ginger beer, soak the ginger in hot water, peel and grate finely. Fill a vessel with the water, add the...
Buttermilk Mousse with Strawberries and Nut PestoFor the buttermilk mousse with strawberries and nut pesto, first soak the gelatin in cold water. Wash the...
Asparagus Ricotta SaladFor the asparagus ricotta salad, cut 2 cm off the bottom end of the green asparagus, bring water with salt and...
Crab Tails in Coconut SauceRemove the shell from the crab tails, rinse and rub dry. Remove the seeds from the chili pepper and chop...
Fine Lemon Pasta with Capers and Long PepperRoll out pasta dough thinly using pasta machine and cut into fine noodles with the finest attachment. Wash the...
Poularde with Ginger Port Wine SauceRinse and dry the poulard inside and out. Remove the rump, tie the thighs tightly. Slice the ginger root, peel...