Raspberry Lemon Verbena

Servings: 4

Calories: 23

Ingredients:

• 10 Columbia Fruit frozen Raspberries, plus 4 extra, to garnish
• 3 tbsp dried lemon verbena leaves
• 3 cups boiling water

Preparation:

• Place the raspberries in a teapot and muddle them using a muddler or pestle.
• 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.