Fruit In Lemon Verbena Syrup Recipes

FRESH FRUIT WITH LEMON VERBENA SIMPLE SYRUP

Steps:

• Simple syrup: combine the water and sugar in a small pan and bring to the boil.
• Boil mixture until it is reduced by half.
• Stir in the lemon verbena leaves. Set aside to allow verbena leaves to infuse and the mixture to cool completely.
• Salad: Prep the fruit and arrange on a large shallow platter.
• Once the simple syrup is cool, use a fine mesh strainer and drizzle the syrup all over the fruit.
• *Garnish fruit with a few fresh lemon verbena leaves. Or cover and chill until ready to serve.
• *Tip: fresh lemon verbena leaves wilt quickly. Garnish the fruit platter with freshly cut lemon verbena leaves [just] before serving.
• Yield is estimated.

LEMON VERBENA SIMPLE SYRUP

Steps:

• Combine water, sugar, and lemon verbena leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove lemon verbena leaves; let cool.

LEMON VERBENA AND SUMMER FRUIT GELéE

Steps:

• Rub verbena sprigs in your hands to bruise leaves and stems, then combine sprigs with wine and 3/4 cup sugar in a heavy medium saucepan. Bring to a boil, stirring until sugar has dissolved, then simmer 1 minute. Remove from heat and let steep, covered, 1 hour.
• While verbena mixture steeps, finely grind verbena leaves with remaining 1/4 cup sugar in a food processor or an electric coffee/spice grinder. Gently toss fruit with verbena sugar and 2 tablespoons lemon juice in a bowl. Let stand while verbena syrup finishes steeping.
• Sprinkle gelatin over water and let soften 1 minute. Meanwhile, reheat verbena syrup until hot, then stir in gelatin mixture until dissolved. Strain through a fine-mesh sieve into a bowl. Stir in macerated fruit with juices and remaining 2 tablespoons lemon juice. Chill in an ice bath, stirring occasionally, until cool and thickened (the texture of raw egg whites) but not set, 8 to 10 minutes.
• Very lightly oil baking pan with vegetable oil (not necessary if pan is nonstick or if using individual glasses).
• Pour gelée into baking pan and chill in refrigerator until set, at least 3 hours.
• To unmold, dip pan in a larger pan of hot water 5 to 10 seconds to loosen. Invert onto a serving plate (do not unmold if using individual glasses). Let stand at room temperature 15 minutes before serving.

ROASTED-FRUIT SALAD WITH LEMON VERBENA

Steps:

• Preheat oven to 350 degrees. Heat sugar, lemon verbena, and corn syrup in large straight-sided ovenproof skillet over medium-high heat until sugar melts, about 3 minutes. Place Pluots, plums, and apricots, cut sides down, on top of sugar mixture, and cook, stirring occasionally, until sugar mixture is liquid and bubbling.
• Transfer skillet to oven, and roast until fruits are soft but not mushy, 4 to 4 1/2 minutes. Remove from oven, and swirl in butter and cream. Drizzle fruit with sauce, and garnish with lemon verbena sprigs.

MIXED BERRIES WITH LEMON VERBENA CREAM

Steps:

• Mix 1/4 cup water, 1/4 cup sugar, and 1 tablespoon lemon verbena in small saucepan. Bring to simmer over medium-high heat, stirring until sugar dissolves. Cover and cool completely. Strain syrup into bowl.
• Mix 2 tablespoons cream, 2 tablespoons sugar, and 2 tablespoons lemon verbena in small saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Cover and let cool 30 minutes. Strain into small bowl; chill.
• Stir in remaining 1 cup chilled cream.
• Whip verbena cream in medium bowl until peaks form. Divide whipped verbena cream among 4 small bowls. Toss berries and verbena syrup in large bowl. Divide berries among 4 plates. Sprinkle with sugar and serve with whipped verbena cream. (Verbena syrup and verbena cream can be made 1 day ahead. Cover and refrigerate.)

LEMON VERBENA SYRUP

Steps:

• In large stainless-steel pot, combine the wine, water and sugar. Over medium heat, bring to a boil, stirring until sugar dissolves. Reduce the heat to a low boil and cook about 10 minutes, until the syrup reduces by half, to 3 cups. Remove from heat, stir in the lemon verbena leaves, cover pan halfway and let steep until cool.
• Transfer to a capped bottle or covered bowl and refrigerate, for as long as a week. Strain lemon verbena leaves from the chilled syrup before using it as a sweetener for lemonade or ice tea, as a base for a spritzer or as a topping for cut fresh fruit.

OLD FASHIONED LEMON BALM AND LEMON VERBENA LEMONADE SYRUP

Steps:

• Place the sugar, lemon halves and water into a saucepan and heat until the sugar has completely dissolved.
• Add the lemon verbena and lemon balm leaves and boil for 2 minutes; leave to cool. Add the citric or tartaric acid if using at this stage. Allow to cool and then cover and allow to infuse for 24 to 48 hours, depending on what strength you require. (I have left this for 3 days sometimes too, for a real lemon zing.).
• Sieve through a fine mesh or colander, discarding the lemon halves and the herb leaves - then pour into clean and sterile bottle/s; seal tightly and store in a cool dark place for several months or in the fridge for several weeks.
• To use: 1 part syrup to 4 parts water or sparkling water, to taste - add more for a stronger lemon flavour or less for a more delicate flavour. Add ice, a slice of lemon and some lemon balm or lemon verbena leaves as a garnish.

OLD-FASHIONED LEMON VERBENA LEMONADE SYRUP

Steps:

• Make the syrup by heating together the water, lemon zest and the sugar. Bring to a boil, take off the heat and allow to infuse until cold. Bring back to a boil and immediately add the lemon verbena leaves. Take off the heat and allow to infuse until cold.
• Strain the syrup in to a bottle or jar in the fridge until needed. Discard the lemon verbena leaves.
• To make Lemonade: Pour some syrup into a glass and add water to taste. Serve with ice and garnish with a lemon verbena leaf and a lemon slice.

LEMON VERBENA SYRUP

Steps:

• In a medium saucepan set over medium heat, bring the water and sugar to a boil. Add the lemon verbena leaves and cover the pan. Steep for 15 minutes.
• Strain the syrup through a fine-mesh strainer, discard the leaves, and let cool. Store the syrup in an airtight container in the refrigerator for up to 4 days.
• Cherry Verbena Soda
• For one drink, fill a tall glass with ice. Add 1 tablespoon of the Lemon Verbena Syrup, 2 tablespoons of Sour Cherry Syrup , and a few dashes of acid phosphate or lemon juice or citric acid solution. Top with seltzer and mix gently. Garnish with lemon verbena leaves and maraschino cherries, if desired.