Lemon and Ginger Tisane
Photography Photography by Aaron McLean.
Serves: 4
INGREDIENTS
1 stalk lemongrass
small handful of fresh lemon verbena leaves
5 cm piece of fresh ginger, thinly sliced
honey to taste (optional)
METHOD
Warm a ceramic or glass teapot (not a metal one) by pouring a little boiling water into the pot, swirl around and then discard.
Bruise the bulb of the lemongrass by bashing it with a wooden rolling pin. Place the lemongrass, lemon verbena leaves and ginger into the teapot and pour over two cups of boiling water. Allow to infuse for 5 minutes before pouring. Use honey as a sweetener if you wish.
You can substitute dried lemon verbena leaves for fresh ones – use 2 tablespoons dried leaves for this recipe. Serves 4
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.