Fruit Syrup/Lemon Verbena
1 ½
cups white wine
1 ½
cups water
½
cup sugar
20 Lemon Verbena leaves,* more or less
1
cup blackberries
1
cup raspberries
1
cup strawberries, small
1
cup blueberries
Combine water, wine and sugar in a small saucepan. Over medium heat, cook till sugar is
dissolved. Simmer till liquid is reduced
by 50 percent. Put leaves in a bowl and pour
syrup over them. Let steep for 5 minutes
or till desired taste. Cool to room
temperature. Cover bowl and refrigerate
for 1 hour. Just before serving, strain
wire syrup through a natural (coffee) filter.
Place fruit in a large serving bowl and pour syrup over. Serve immediately.
Yield: 6 servings.
*Harvest and preparation – For fresh use, trim young
plant branches. Cut early in the
morning, just after the dew has evaporated and before the sun is hot. Discard tough stems. Discard leaves after use because they are
tough. Place leaves in a colander and
rinse under cold running water. Pat dry with paper towels.
For the recipe, leave leaves whole.
Carolyn Gass Hardimon, M. S.
Home Economist