Mint and Lemon Verbena Tisane

Makes: 1 pot • Time: 15 minutes

This light, fresh herbal infusion is one of several that curating chef Mourad Lahlou serves at his popular San Francisco restaurant called Aziza. It’s best made in a clear glass teapot (the kind that has a central infusion chamber), because it allows you to see how dark the brew is getting. For even more recipes, check out Lahlou’s cookbook here.

Mint Lemon Verbena Tisane
© Deborah Jones




  • 1 large bunch peppermint or spearmint
  • Délice Dar El Amrani orange blossom water
  • 1 sprig verbena (optional)


Fill the central infusion chamber of a teapot or the glass container of a press pot with the mint leaves. Add a few drops of orange blossom water and the verbena sprig. Fill the pot with boiling water and allow to steep 5 to 10 minutes before serving.

Excerpted from Mourad: New Moroccan by Mourad Lahlou (Artisan Books). Copyright © 2011. Photographs by Deborah Jones.

Born and raised in the ancient Medina of Marrakesh, Chef Mourad Lahlou moved to San Francisco in his 20s and quickly grew homesick for his native cuisine. After teaching himself to recreate his favorite dishes, he transitioned into the life of a chef. Today, he’s the chef-owner of the Michelin-starred Aziza in San Francisco and the author of Mourad: New Moroccan.

Mourad Lahlou

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