Mixed Berries with Lemon Verbena Cream

Name: Mixed Berries with Lemon Verbena Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters assorted fresh berries (such as raspberries, blueberries, and boysenberries); 3 Tbsps chopped fresh lemon verbena leaves, divided; 59 milliliters sugar; 4 servings Additional sugar; 59 milliliters water; 2 Tbsps chilled whipping cream

You can never have too many side dish recipes, so give Mixed Berries with Lemon Verbena Cream a try. One serving contains 203 calories, 1g of protein, and 4g of fat. This gluten free and vegetarian recipe serves 4. A mixture of additional sugar, lemon verbena leaves, whipping cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Lemon

Sugar

Syrup

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Cream

Lemon

Sugar

Equipment you will use

Sauce Pan

Bowl

Stir in remaining 1 cup chilled cream.

Ingredients you will need

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.

Ingredients you will need

Berries