Grape Verbena Garden Supper

Lemon verbena brings a citrus-like aroma, white grape juice adds softness, and tarragon gives the finish a faint anise note. The herbs should feel complementary rather than overpowering, so keep the tarragon sprig small. Use a packaged food-grade verbena tea and cool the brew before adding the juice. This is a delicate, caffeine-free dinner cooler that stays fairly light. It has enough aroma to make the pour feel considered, without needing an elaborate syrup or a spirit alternative.

Ingredients

• 1 tea bag Food-grade lemon verbena tea
• 6 oz Water
• 2 oz White grape juice
• 1 small sprig Fresh tarragon

Make it

1. Brew the tea in the measured water, using the temperature and steeping time on its packet. Remove the tea bag.
2. Cool the tea in a heatproof container, then chill for about 30 minutes.
3. Mash any soft fruit in a separate glass. Lightly bruise herbs or ginger; add these and the listed juices or spices to the cooled tea.
4. Stir well and taste. Remove ginger or herb sprigs when their flavor suits you. Strain if you prefer a smoother drink, then serve chilled.

Benefits

Lemon verbena · caffeine-free with grape and tarragon

The lemon verbena and grape and tarragon combination offers a lemon-scented herbal base without caffeine—a useful option when you want another brewed drink later.

Let tarragon bring the interest

The lemon verbena and grape carries an anise-like lift from tarragon; use the listed amounts to enjoy the balance between those flavors, then adjust to your taste.