← Nouns Cooking · Moroccan

Ingredients

• 4 g dried lemon verbena leaves (about 2 tbsp)
• 500 ml Water
• 1 Lemon, juiced
• sugar, to taste (optional)

Method

1. Bring the water to the boil in a small pan.
2. Add the verbena leaves, take the pan off the heat, cover and leave to steep for 10 min.
3. Stir and press the leaves with a spoon to release the last of their flavour, then strain into glasses.
4. Add lemon juice and sugar to taste and drink warm.

Tips

• In Morocco a few sprigs of louiza often go into the teapot with mint for a softer, lemony mint tea.
• Fresh verbena works too: use a small handful of leaves.

Sources

Adapted from “Tisane ma Louisa (Algerian Lemon Herb Tea)” in the Wikibooks Cookbook, under CC BY-SA 4.0. This adaptation is shared under the same licence.