Lemon Verbena Cantaloupe Breakfast

Cantaloupe gives fragrant lemon verbena tea a soft melon note, and ginger adds a little warmth at the end. Mash ripe melon well so the tea picks up its flavor, then strain if you prefer a smoother drink. Use a packaged, food-grade verbena tea and brew it according to the label. This combination is subtle rather than strongly fruity. It's a good fit when you'd like a chilled morning drink with a gentle aroma and very little sharpness.

Ingredients

• 1 tea bag Food-grade lemon verbena tea
• 6 oz Water
• 1/2 cup Ripe cantaloupe cubes
• 2 slice Fresh ginger, thinly sliced

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

Cantaloupe · a little vitamin C

You get a small vitamin C contribution from cantaloupe in the lemon verbena and ginger mixture, supporting normal immune function alongside a rounded melon flavor.

A different side of ginger

There is a peppery warmth from the measured ginger in the lemon verbena and cantaloupe mixture, giving that ingredient a place without drowning out the other flavors.