Raspberries In Lemon Verbena Gel
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
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.
8
Arrange the berries in dessert glasses.
9
Pour the gelatin over them and chill until firm.
Tools
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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.
Yield:
6.0
Added:
Thursday, December 10, 2009 - 5:57pm
