Fresh Mint And Melissa Lemon Balm Tea Tisane Infusion Recipes

LEMON MINT ICED TEA

Lemon Mint Iced Tea image

An easy and delicious iced tea enhanced with the refreshing flavors of lemon and mint.

Provided by Janet Knapp

Categories Drinks Recipes Tea Iced Tea Recipes

Time 40m

Yield 8

Number Of Ingredients 5

Ingredients

1 quart water
¾ cup white sugar
6 regular-size tea bags
1 peppermint tea bag
¼ cup frozen lemonade concentrate

Steps:

Bring the water to a boil in a large saucepan over high heat; remove from heat, then stir in sugar until dissolved. Add the tea and peppermint tea bags, and allow to steep for 30 minutes. Remove tea bag and stir in the lemonade. Serve tea over ice.

Nutrition Facts : Calories 90.1 calories, Carbohydrate 23.3 g, Sodium 3.9 mg, Sugar 23.1 g

FRESH MINT AND MELISSA (LEMON BALM) TEA - TISANE- INFUSION

Fresh Mint and Melissa (Lemon Balm) Tea - Tisane- Infusion image

There's nothing like a cup of fresh mint and melissa (lemon balm) tea or tisane to refresh, calm and soothe you after a morning or afternoon spent at the gym or in the garden. Enjoy! Wonderful hot or iced sweetened with my vanilla or herb sugar recipe #431886, or with lavender honey recipe #383209. Makes two cups of tea.

Provided by BecR2400

Categories Beverages

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

2 -3 tablespoons fresh mint leaves
2 -3 tablespoons fresh lemon balm leaves (melissa)
2 cups fresh boiling water
honey or sugar, optional to taste

Steps:

Pour boiling water over fresh herbs (or use a tea ball) in a tea pot that's been rinsed out with warm water.
Let steep for about five minutes.
Strain into warmed tea cups and enjoy your tea - tisane - infusion sweetened to your taste with honey or sugar. May be served hot, or cold over ice. Enjoy!

Nutrition Facts : Calories 1.1, Sodium 7.6, Carbohydrate 0.2, Fiber 0.1, Protein 0.1

CASSIS (BLACKCURRANT) AND LEMON VERBENA TEA - TISANE - INFUSION

Cassis (Blackcurrant) and Lemon Verbena Tea - Tisane - Infusion image

A lovely soothing and restorative tisane or tea that is made by steeping black currants and fresh lemon verbena leaves in boiling water, then strained and sweetened to taste with brown sugar or honey. I've used a bag of black currant tea in place of the black currant berries with lovely results, as it is difficult to source fresh or frozen black currants here in my town. Next time I may add a spoonful of currant jam to my tea (a la Russian style), as well. The tisane - tea may be served either hot, or chilled over ice. From 'Herbal Pleasures'. Black currants are very rich in many phytonutrients, antioxidants, vitamins, essential fatty acids and minerals. In particular, black currants are renowned for their high content in Vitamin C and potassium. They have been shown to have twice the potassium of bananas, four times the vitamin C of oranges, and twice the antioxidants of blueberries. Lemon verbena has traditionally been used to treat asthma, fever, colds, flatulence, stomach upset and diarrhea, and for its relaxing effects in teas.

Provided by BecR2400

Categories Beverages

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 1/2 cups boiling water
1 tablespoon black currants (fresh or frozen)
10 lemon verbena leaves
1 teaspoon brown sugar or 1 teaspoon honey, to taste

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.

Nutrition Facts : Calories 5.4, Sodium 3.5, Carbohydrate 1.4, Sugar 1.1

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