Herb Coffee Verbena Recipes

LEMON VERBENA MINT DETOX TEA

Lemon Verbena Mint Detox Tea image

This is a simple detox tea. Lemon verbena is delicious! I came across it while I was picking up my summer herb plants last spring. I had never heard of it before but learned it is good for cooking and tea. Little did I know this little herb has some amazing detox and medicinal benefits. I love lemon but hate what the acid does to my teeth. With lemon verbena you get the flavor of lemon without the acid.

Provided by goldiejames.com

Categories Drinks Recipes Tea Hot

Time 8m

Yield 1

Number Of Ingredients 4

Ingredients

1 cup boiling water
1 sprig fresh lemon verbena (about 10 leaves)
1 sprig fresh mint (about 15 leaves)
1 teaspoon honey, or to taste

Steps:

Pour boiling water over verbena and mint sprigs; steep until desired flavor is reached, 3 to 4 minutes. Stir in honey.

Nutrition Facts : Calories 24.6 calories, Carbohydrate 6.4 g, Protein 0.2 g, Sodium 7.6 mg, Sugar 6.1 g

HERBAL VINEGAR WITH LEMON VERBENA & MINT

Herbal Vinegar With Lemon Verbena & Mint image

Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.

Provided by - Carla -

Categories < 30 Mins

Time 20m

Yield 4 cups

Number Of Ingredients 3

Ingredients

1 quart white wine vinegar
1/2 cup lemon verbena leaf, chopped
2 cups fresh mint leaves, chopped

Steps:

In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
Bruise lemon verbena and mint and loosely fill clean glass jars.
Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.
Store as it is or strain through cheesecloth and rebottle.
Add a few fresh sprigs of lemon verbena and mint to the bottle for identification purposes and visual appeal.

LEMON VERBENA PANNA COTTA

Lemon Verbena Panna Cotta image

This sounded so cool & refreshing. I love lemon verbena - so delicious & so easy to grow just about anywhere. This panna cotta sounds like a perfect little something to finish a summer meal on the deck or as a personal mid-afternoon treat paired with a cup of good rich coffee - the article from the Seattle Times suggested Starbucks Ethiopian Sidamo... The recipe is adapted from one created by pastry chef Karen DeMasco of Craft in NYC. *Plan to make the lemon verbena sauce a day ahead so the flavor of the herb will have time to infuse the sauce. *** Recipe editor would not allow me to add this - the jelly recipe NEEDS 1 TABLESPOON OF THE VERBENA SAUCE ADDED - this is in the body of the recipe but not in the ingredients.

Provided by Busters friend

Categories Lemon Cake

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 ounce lemon verbena leaf, fresh with stems removed
3/4 cup corn syrup
3 tablespoons cold water
1/2 teaspoon gelatin powder
1 tablespoon sugar
1 teaspoon lemon juice
1 cup milk
1 cup whipping cream
1/2 cup sugar
1/2 ounce lemon verbena leaf, stems removed
2 teaspoons gelatin powder
1/2 cup buttermilk
lemon verbena leaf, for garnish

Steps:

To make the sauce: Blanch the lemon verbena leaves in a quart of rapidly boiling water just until they wilt and turn bright green. Wring all the water out of the leaves and pile them in a blender with the corn syrup. Purée the mixture, let it stand at room temperature for several hours or overnight, then strain it. Discard the solids and chill the sauce in the refrigerator.
To make the jelly: Soften the gelatin in the water in a small saucepan, then warm the mixture over low heat until the gelatin is dissolved. Stir in the sugar, lemon juice and verbena sauce and distribute the mixture evenly between six 4-ounce flexible molds or ramekins, and chill the molds until the jelly is set, about 30 minutes.
To make the panna cotta: Stir the milk, cream and sugar in a small saucepan over medium heat until the mixture comes to a gentle boil, then stir in the lemon verbena leaves and remove the pan from the stove. Allow the mixture to cool to room temperature.
Meanwhile, soften the gelatin in the cold buttermilk. When the lemon verbena mixture has cooled, strain the liquid and discard the leaves. Reheat the strained milk mixture with the buttermilk and gelatin until the gelatin is completely dissolved. Let the mixture cool to room temperature then distribute it evenly between the molds with the jelly.
To serve: Dip each mold or ramekin in hot water and run a knife around the inside of the mold to loosen the panna cotta, turn the panna cotta out onto plates, jelly side up. Spoon about two tablespoons of Lemon Verbena Sauce around the base of each serving, then garnish with lemon verbena leaves.

Nutrition Facts : Calories 356, Fat 16.4, SaturatedFat 10.2, Cholesterol 60.9, Sodium 59.5, Carbohydrate 52.2, Sugar 30, Protein 3.7

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