Best Lemon Verbena And Summer Fruit Gelée Recipes

Fresh Fruit With Lemon Verbena Simple Syrup image

Provided by COOKGIRl

Categories Fruit

Time 28m

Yield 8 cups

Number Of Ingredients 9

2 cups water
1/4 cup sugar (I used unbleached white sugar)
2 tablespoons fresh lemon verbena, washed and minced
1 cup strawberry, cleaned, hulled and sliced
2 cups cantaloupe, peeled and cut into bite size chunks
1 orange, peeled and sliced
1 -2 cup yellow grapefruit, peeled and sliced
1 -2 cup red seedless watermelon, rind removed and cut into bite size chunks
fresh lemon verbena leaf

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.

Nutrition Facts : Calories 66.2, Fat 0.2, Sodium 8.6, Carbohydrate 16.6, Fiber 1.2, Sugar 13, Protein 0.9

Fruit in Lemon-Verbena Syrup image

Provided by Shelley Wiseman

Yield Makes 8 dessert servings

Number Of Ingredients 6

5 cups mixed fresh fruit such as raspberries, blackberries, red or white currants (left on stems if desired), pink gooseberries (see cooks' note), blueberries, strawberries, and cherries (pitted or halved if large)
1 1/4 cups sugar
8 (6-inch) sprigs fresh lemon verbena
1 1/4 cups water
2 tablespoons fresh lemon juice, or to taste
Accompaniment: cassis sorbet

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.

Mixed Berries with Lemon Verbena Cream image

Yield Makes 4 servings

Number Of Ingredients 6

1/4 cup water
1/4 cup plus 2 tablespoons sugar
3 tablespoons chopped fresh lemon verbena leaves, divided
2 tablespoons plus 1 cup chilled whipping cream
4 cups assorted fresh berries (such as raspberries, blueberries, and boysenberries)
Additional sugar

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.)