Fruit in Lemon-Verbena Syrup

Name: Fruit in Lemon-Verbena Syrup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 6 inches fresh lemon verbena; 2 Tbsps fresh lemon juice, or to taste; 8 servings Accompaniment: cassis sorbet; 296 milliliters sugar; 296 milliliters water

Fruit in Lemon-Verbena Syrup might be just the side dish you are searching for. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 225 calories, 2g of protein, and 0g of fat per serving. This recipe serves 8. If you have lemon verbena, water, accompaniment: cassis sorbet, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Put fruit in a large bowl and gently toss with 1/2 cup sugar, then let stand 20 minutes.

Ingredients you will need

Fruit

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Sugar

Water

Dry Seasoning Rub

Equipment you will use

Sauce Pan

Stir lemon juice into warm syrup and pour through a medium-mesh sieve over fruit. Discard verbena sprigs and gently stir fruit.

Ingredients you will need

Lemon Juice

Fruit

Syrup

Equipment you will use

Sieve

Let macerate at room temperature 30 minutes to 1 hour.

Divide among 8 soup plates.

Ingredients you will need

Soup

·Do not use black currants or green gooseberries for this recipe, because they are too tart to eat raw.·Fruit can be macerated, covered and chilled, up to 6 hours.

Ingredients you will need

Black Currants