The 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.
Ingredients
- 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
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 3 kcal Calories from Fat: 0 kcal |
|
% Daily Value*
|
Trans Fat 0.0 g |
carbohydrates 0.5 g 0% |
Dietary Fiber 0.4 g 1% |
Sugars 0.5 g 1% |
* 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 allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |