Raspberries In Lemon Verbena Gel
By: Jenny Richards
Published: Thursday, December 10, 2009 - 5:57pm

Ingredients




2 1/2 cups water
1/2 cup sugar
1 cup lemon verbena sprigs, lightly packed
2 teaspoons unflavored gelatin (that’s 1 packed minus ½ tsp)
1/4 cup fresh lemon juice
1 pint fresh raspberries

Preparation

1 Heat 2 1/4 c water with the sugar in a small saucepan. 2 As soon as it comes to a boil, remove from the heat, stir in the lemon verbena and cover and steep for 10 minutes. 3 Meanwhile, sprinkle the gelatin over the remaining 1/4 c water and let it swell. 4 Strain the verbena syrup. 5 Stir the gelatin into the hot liquid until it dissolves. 6 Cool to room temperature. 7 Stir in the lemon juice. 8 Arrange the berries in dessert glasses. 9 Pour the gelatin over them and chill until firm.

About


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.