Cassis Blackcurrant And Lemon Verbena Tea Tisane Infusion Recipes

Steps:

• Pour the boiling water over the black currants and lemon verbena leaves and leave to infuse for about 5 minutes, or longer to taste.
• Strain the liquid into cups or tall heat-resistant glasses and decorate with a sprig of lemon verbena.
• If you prefer a sweeter drink, stir in 1 teaspoon of brown sugar or honey.
• *Note: I have made this tea-tisane using currant tea and/or juice in place of the currants, with delicious results.

Steps:

• First, sterilise a large jar or bottle. Wash in hot, soapy water, then place on a baking tray and put in a low oven for 10 mins or until completely dry. Put the blackcurrants in the warm sterilised jar and set aside. Make an infusion with 500ml boiling water and the lemon verbena, then stir through the sugar. Pour over the blackcurrants, stir and leave to cool. Cover with a lid, then put in the fridge. Every day for about 5 days, gently shake the jar.
• By this time, the fruit should have macerated in the sugary tea. Tip into a pan with the vinegar and gently bring to a very light simmer for about 5 mins. Allow to cool to room temperature, then strain through a muslin-lined, fine mesh sieve into a large, sterilised jar and seal with a lid.
• Keep it in the fridge and serve topped up with fizzy or still water - add a sprig of fresh verbena or lemon balm if you like. Will keep in the fridge for up to 4 months.

Steps:

• Using a potato masher, mash currants in a medium saucepan. Add sugar and 1 cup water; bring to a simmer over medium-high heat. Cook until sugar is dissolved and fruit has released all juices, stirring occasionally, about 5 minutes.
• Remove pan from heat; stir in brandy or Cognac. Transfer to a glass jar. Seal tightly, and refrigerate 1 week.
• Strain mixture through a sieve into a medium bowl. Pour again through sieve lined with cheesecloth into a clean jar. Refrigerate at least 1 week before using, to allow flavors to develop.