Raspberries In Lemon Verbena Gel
This recipe comes from Jerry Traunfeld's The Herbal Kitchen cookbook.
Note: I tripled this recipe, but I still only used 1/4 c lemon juice. I thought it might overpower the gelatin if I tripled that amount too. Also, 1 1/4 c lemon verbena leaves were enough for a triple recipe because the lemon verbena was so strong. You’ll have to judge the strength of the herbs before deciding if you really need to triple (or even double) the amount.