Name: Fruit in Lemon-Verbena Syrup
Cook time: 15 min
Total time: 1 hr
Yield: Makes 8 dessert servings
Ingredients: 5 cups mixed fresh fruit such as raspberries, blackberries, red or white currants (left on stems if desired), pink gooseberries (see cooks' note), blueberries, strawberries, and cherries (pitted or halved if large); 1 1/4 cups sugar; 8 (6-inch) sprigs fresh lemon verbena; 1 1/4 cups water; 2 tablespoons fresh lemon juice, or to taste; Accompaniment: cassis sorbet

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Fruit in Lemon-Verbena SyrupHans Gissinger

A light syrup, laced with the refreshing lemony-floral taste of verbena, and a scoop of cassis sorbet amplify the tug-of-war between sweet and tart in a bowl of mixed summer fruits.

Cooks' Notes:

·Do not use black currants or green gooseberries for this recipe, because they are too tart to eat raw.
·Fruit can be macerated, covered and chilled, up to 6 hours.