Name: Lemon Verbena and Summer Fruit Gelée
Cook time: 20 min
Total time: 4 3/4 hr (includes chilling)
Yield: Makes 8 (dessert) servings
Ingredients: 8 (4-inch) leafy lemon verbena sprigs plus 4 medium leaves, divided; 2 cups dry rosé wine; 1 cup sugar, divided; 3 cups mixed summer fruit such as berries and thinly sliced nectarines or peaches; 1/4 cup fresh lemon juice, divided; 4 1/2 teaspoon unflavored gelatin (two 1/4-ounces envelopes); 1/3 cup water; Equipment: a 1 1/2-quarts nonreactive baking pan, loaf pan, or bowl or 6 (8-oz) glasses

Lemon Verbena and Summer Fruit GeléeJohn Kernick

Brush against a lemon verbena plant and its long, narrow leaves will release a transcendently clean, lemony scent. A little of the herb goes a long way, and it plays well with both ripe summer fruit and the light dryness of rosé. All the elements come together here in a suave gelée.

Cooks' note:

Gelée can be chilled up to 3 days (before unmolding).

Recipe notes

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