Lemon Verbena And Summer Fruit Gelée Recipes
FRUIT IN LEMON-VERBENA SYRUP
Provided by Shelley Wiseman
Categories Citrus Fruit Herb Dessert Vegetarian Summer Vegan Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 dessert servings
Number Of Ingredients 6
Steps:
- Put fruit in a large bowl and gently toss with 1/2 cup sugar, then let stand 20 minutes.
- Rub verbena sprigs in your hands to bruise leaves and stems, then combine with water and remaining 3/4 cup sugar in a 2-quart heavy saucepan. Bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and let steep, covered, 5 minutes.
- Stir lemon juice into warm syrup and pour through a medium-mesh sieve over fruit. Discard verbena sprigs and gently stir fruit. Let macerate at room temperature 30 minutes to 1 hour.
- Divide among 8 soup plates.
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