Ingredients
- 1 tablespoon dehydrated blueberries
- 1 tablespoon dehydrated chopped lemongrass
- 2 cups boiling water
Instructions
- Bruise the lemongrass with the back of a spoon before it goes in. The oil sits locked in the fibre, and a dried stalk dropped in intact surrenders very little of it.
- Halve any whole berries with a knife. A dried blueberry is waxy all the way round and will float through the entire steep without letting go of its colour.
- Start them both in the water at once. Berries take far longer than leaves and there is nothing to gain by holding back a stalk that needs every minute anyway.
- Give it fifteen minutes under a lid and watch the colour rather than the clock. Once the water has gone from pink to a proper purple, the fruit has finished its work.
- Press the softened berries against the side of the infuser as you lift it clear. That last squeeze is worth about as much as the previous five minutes of steeping.
- Drink it hot, or chill it and keep it in a jug in the fridge for three days. Cold, the lemongrass comes forward and the fruit steps back, which is a different drink and worth knowing about.
