How to Make Raspberry Lemon Verbena Tea

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Cook Healthy and QuickThe raspberries create a beautiful shade of coral, while the verbena is calming, soothing, and a natural
tonic that aids digestion. The lemon flavor is tangy but not acidic.

  • Yield: 4 Servings
  • Preparation Time: 5 Minutes


  • 10 large raspberries, fresh or frozen, plus 4 extra, to garnish
  • 3 tbsp dried lemon verbena leaves
  • 1½ pints (900 ml) boiling water
How to Make It
  1. Place the raspberries in a teapot and muddle them using a muddler or pestle.
  2. Add the lemon verbena leaves and pour in the boiling water. Infuse for 4 minutes. Strain into cups or mugs, and garnish each with a raspberry.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
3 kcal
Calories from Fat:
0 kcal
% Daily Value*
Trans Fat
0.0 g
0.5 g
Dietary Fiber
0.4 g
0.5 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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