2 ripe kiwi fruit*
1 tsp honey
4 fresh lemon verbena leaves
¾ cup sparkling mineral water
Sprig of lemon verbena for garnish
Peel and coarsely chop kiwi fruit.
Puree kiwi with honey and lemon verbena leaves in a food processor or blender, adding a little mineral water as needed to obtain a smooth puree.
Strain through a sieve, pressing pulp with a spoon to remove seeds.
Place kiwi puree in a tall chilled glass with crushed ice.
Pour in mineral water and stir to combine. Garnish with a sprig of lemon verbena.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.