Rosemary Mint Tisane Recipes

ROSEMARY-MINT PESTO

Steps:

• Put the pine nuts in a food processor and pulse until finely ground. Add the mint, garlic, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the Grana Padano and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl.

ROSEMARY MINT TISANE

Steps:

• place the herbs and orange in teapot.
• Pour in boiling water and steep for 5 minutes.
• Strain.
• Consume immediately.
• If using the cranberries add to the water when you boil it and boil for 5 minutes before pouring into tea pot.

ROSEMARY & ORANGE TISANE

Steps:

• Place the rosemary, orange peel and cloves in a large teapot or heatproof jug. Pour over the boiling water. Set aside for 5 minutes to infuse.
• Divide the honey among teacups. Strain the tisane among the cups. Add a strip of orange rind and an extra rosemary sprig to each cup to serve.

FRESH-HERB TISANE

Steps:

• Bring 4 cups water to a boil. Place herbs in a warmed teapot; cover with the boiling water. Let steep 5 minutes, then strain liquid into serving cups.

FRESH MINT AND ROSEMARY SAUCE

Steps:

• In a food processor chop mint and rosemary leaves with sugar finely.
• Put in a bowl.
• Heat the vinegar and pour it over the mint.
• Adding more sugar if you if you want it sweeter.
• Serve hot or cold with roasted lamb or other meat.