Approx 3cm sprig of Rosemary (Rosemary officinales)

3 medium sized Spearmint leaves (Mentha spicata)

1 x Progressive Stainless Steel Mesh Tea Ball

1/2 teaspoon sugar (type to your preference)

Here is a recipe for a tea that I occassionally make. Straight from my garden. It very refreshing and best enjoyed without milk. The flavours of rosemary and mint blend well together. I recommend to anyone to try and grow Rosemary and Mint. They are easy plants to grow and require very little maintenance. Rosemary and mint are very versatile in cooking and are found in many recipes.Here is what you need:1. Wash rosemary and spearmint leaves with cold water to clean them of any microorganisms and herbices/pesticides.2. Roughly chop Rosemary and Mint. Crush the mint slightly in your fingers to help release the oils.3. Pack in to tea infuser and place in to mug of boiling water4. Allow to steep for 2-3 minutes. Dissolve sugar.I find that adding a little bit of sugar to combat the astringent and bitter properties of Rosemary helps balance the tea.