Cassis (Blackcurrant) And Lemon Verbena Tea - Tisane - Infusion - cooking recipe

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

Preparation

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.