Lemon and Ginger Tisane
Photography by 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 #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!