Guava Strawberry Punch with Lemon Verbena & Mint

Yields: 6 – 8 8oz servings

Ingredients

• 4 Cups water

• 8 -10 Fresh lemon verbena leaves

• 1 Handful of fresh mint leaves

• 1 12-oz can Hawaii’s Own Guava Strawberry juice concentrate

Directions

1. In a 1-quart saucepan, bring 2 cups of water and lemon verbena to a boil; cover and simmer gently for two minutes.

2. Add the mint.

3. Cover and remove from heat.

4. Let stand until cool. Mix frozen concentrate with the remaining 2 cups of water in a pitcher.

5. Add strained herbal infusion and mix well. Serve over ice, garnished with mint.