A sugar butterfly perched on the rim of a cup of lemon verbena waits for its moment: Canasuc’s Evanescence Sugar, hand-carved in France as finely as lace, lets each guest decide when it takes flight into the infusion.
Serves 4 · 10 min
- Place a small handful of dried lemon verbena leaves (about 8 g, or 2 g per cup) in a teapot.
- Pour in 4 cups (1 l) of water heated to 205°F (95°C) and steep for 5 to 6 minutes.
- Strain into four cups.
- Rest an Evanescence butterfly sugar on the rim of each cup and let guests stir it in whenever they like.
The star of this recipe: Evanescence Sugar, by Canasuc.
