For this, it's especially nice if you use jasmine tea, which is made from green and black tea leaves, because of its flowers. Chamomile and lavender heighten the floral bouquet and create a pretty pattern when they unfurl in a glass cup or pot.
- Portion size 30 servings
- 2 lemon
- 1 cup fresh mint leaves
- 1 cup green tea leaves
- 1 cup black tea leaves
- 1/4 cup dried chamomile flowers crumbled
- 1 tablespoon dried lavender
MethodUsing vegetable peeler, peel rind (avoiding pith) from lemons. Place on rack with mint and let dry at room temperature until brittle, about 24 hours.
Break lemon rind into 1/4-inch (5 mm) pieces in bowl. Mix in mint leaves, tea leaves, chamomile flowers and lavender. Spoon into decorative bag or airtight jar. Makes about 30 servings.