Lemon Verbena and Summer Fruit Gelée

Lemon Verbena and Summer Fruit Gelée
Photo by John Kernick


  • or bowl
  • or 6 (8-ounces) glasses
  • 4 ½ teaspoon unflavored gelatin
  • 3 cups mixed summer fruit such as berries and thinly sliced nectarines or peaches
  • 2 cups dry rosé wine
  • 8 (4-inch) leafy lemon verbena sprigs plus 4 medium leaves
  • 1 cup sugar
  • + 3 more ingredients
    • ¼ cup fresh lemon juice
    • a 1 ½-quarts nonreactive baking pan, loaf pan
    • 1/3 cup water

Rub verbena sprigs in your hands to bruise leaves and stems, then combine sprigs with wine and 3/4 cup sugar in a heavy medium saucepan. Bring to a boil, stirring until sugar has dissolved, then simmer 1 minute. Remove from heat and let steep, covered, 1 hour. While verbena mixture steeps, finely...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network