1 stalk lemongrass
small handful of fresh lemon verbena leaves
5 cm piece of fresh ginger, thinly sliced
honey to taste (optional)
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