Fruit in Lemon-Verbena Syrup
A refreshing dessert featuring mixed fresh berries and fruits gently macerated in a fragrant lemon verbena syrup. Perfect for summer entertaining, this elegant dish can be served with cassis sorbet.
Ingredients
- •5 cups mixed fresh fruit
- •8 sprigs fresh lemon verbena
- •1¼ cups water
- •2 tablespoons fresh lemon juice
- •1 serving cassis sorbet
Cooking Instructions
- 1.
Put fruit in a large bowl and gently toss with 1/2 cup sugar, then let stand 20 minutes.
20 min
- 2.
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.
10 min
- 3.
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.
45 min
- 4.
Divide among 8 soup plates.
5 min
