Lemon Verbena and Summer Fruit Gelée

Name: Lemon Verbena and Summer Fruit Gelée
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters mixed summer fruit such as berries and thinly sliced nectarines or peaches; 5 teaspoons unflavored gelatin (two 1/4-ounces envelopes); 8 mediums (4-inch) leafy lemon verbena sprigs plus divided; 59 milliliters fresh lemon juice, divided; 237 milliliters sugar, divided; 79 milliliters water; 473 milliliters dry rosé wine

One portion of this dish contains roughly 2g of protein, 0g of fat, and a total of 208 calories. This gluten free, dairy free, and fodmap friendly recipe serves 8. Head to the store and pick up summer fruit such as berries and nectarines, lemon juice, leafy lemon verbena sprigs plus, and a few other things to make it today. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 75 hours.

Instructions

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.

Ingredients you will need

Sugar

Wine

Dry Seasoning Rub

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Lemon Juice

Coffee

Fruit

Sugar

Equipment you will use

Food Processor

Bowl

Let stand while verbena syrup finishes steeping.

Ingredients you will need

Syrup

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.

Ingredients you will need

Lemon Juice

Egg Whites