Rooibos tea with lemon balm and citronella
Ingredients
10 g of rooibos (sumidad)
10 g of melissa (tops)
5 g of Hierbaluisa (tops and leaves)
5 g of citronella (stems and leaves)
5 g of fennel (fruits)
500 ml of water
Preparation
The mixed herbs are placed in a teapot or saucepan and freshly blanched water is poured over them.
Let stand 10 minutes, covered, and strain.
Once cold, it is kept overnight in the fridge.
How to take it
Better to consume it during the day or at the most to keep it one more day in the fridge. The bitter and woody touch of the rooibos is complemented by the lemon and intense lemon balm, the citronella and the lemon grass and the aniseed and sweet of the fennel.
Properties
It is a very pleasant flavor infusion, which favors digestion, fights stomach heaviness, bloating and gas, and can help eliminate gastrointestinal spasms, nausea sensations and a bad taste in the mouth.