Lemon Verbena and Lemon Infusion

Lemon verbena (Aloysia citrodora) is known as the "queen of herbal teas" for its ability to soothe heavy digestion and reduce stress. To enjoy a pure, heart-healthy experience, we will sweeten it with Erythritol Powder, which preserves the plant's aromatic profile without adding calories.

Technical Sheet

• Estimated time: 2 minutes of preparation + 5 minutes of infusion

• Difficulty: ⭐

• Servings: 1 person

• Profile: Digestive, Relaxing, Zero Calorie.

Ingredients

• 1 tablespoon dried lemon verbena leaves (or 5-6 fresh leaves)

• 250 ml mineral water (quality water is key)

• 1 teaspoon of Erythritol Powder

• One slice of lemon or a strip of its peel (only the yellow part)

Professional Step-by-Step Preparation

1. Temperature control: Heat the water until it just begins to boil (approx. 95°C). Technical tip: Do not let the water boil too much, as it loses oxygen and the herb's flavor becomes flatter.

2. Infusion: Place the lemon verbena leaves in a cup or teapot. Pour in the hot water and add the lemon peel to release citrus essential oils.

3. Steeping time: Cover the cup (essential so the plant's volatile oils don't escape with the steam) and let steep for exactly 5 minutes.

4. Smart sweetening: Strain the infusion and add the Erythritol Powder. Since it is powdered, it will dissolve instantly even if the infusion has cooled down.

5. Serving: Enjoy it hot after a meal as a digestive aid, or let it cool with ice for a refreshing summer drink.

Nutritional Analysis and Benefits

Understanding what we drink is vital. Here's the breakdown and key properties.

This Lemon Verbena Infusion is the perfect balm to end the day or soothe the digestive system. Go ahead and make it, and experience natural well-being with just the right touch of flavor!