Quince Verbena Late Garden

Quince nectar gives lemon verbena tea a fragrant, gently fruity sweetness, while the herb adds a citrus-like aroma without the acidity of lemon juice. Use a packaged food-grade tea and brew it according to its label. The optional honey may not be needed if your nectar is already sweet. This is a soft evening infusion with a floral finish, especially appealing when you want something different from apple or berry tea but still prefer delicate flavors.

Ingredients

• 1 tea bag Food-grade lemon verbena tea
• 6 oz Water
• 2 oz Quince nectar
• 1/2 tsp Honey (optional)

Make it

1. Prepare any fruit as listed, removing stones, cores and hard stems.
2. Brew the tea in the measured water according to its packet, then remove the bag.
3. Whisk any nut or seed butter into a spoonful of the hot tea first. Add it back with the fruit, juice, spices or other listed flavorings. Warm gently in a small pan for 3–4 minutes if needed to soften fruit; do not boil.
4. Strain if preferred, removing whole peel, herb or ginger pieces. Serve at a comfortable drinking temperature.

Benefits

Lemon verbena · caffeine-free with quince

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

The quince detail

Here quince supplies a fragrant orchard note, with lemon verbena turning that familiar ingredient into a different kind of warm cup.