5 c. mixed fresh fruit, such as strawberries, peaches, plums, and/or nectarines
1 1/4 c. sugar
8 (6”) sprigs fresh lemon verbena
1-1/4 c. water
2 Tbsp. fresh lemon juice, or to taste
Put fruit in a lg. bowl and gently toss with 1/2 cup sugar, then let stand 20 mins. Rub verbena sprigs in your hands to bruise leaves and stems, then combine with water and remaining 3/4 cup sugar in a 2-qt. heavy saucepan. Bring to a boil, stirring until sugar is dissolved. Simmer one min., then remove from heat and let steep, covered, 5 mins. Stir lemon juice into warm syrup and pour through a sieve over fruit. Discard verbena sprigs and gently stir fruit. Let marinate at room temperature for 30 mins. to 1 hour. Fruit can be marinated, covered and chilled, up to 6 hours.
Adapted from recipe in Gourmet, July 2006