Lemon Verbena and Summer Fruit Gelée

Ingredients

• 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