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.
Recipe information
Total Time
1 hr
Yield
Makes 8 dessert servings
Ingredients
5
1
8
1
2
Need to make a substitution?
Preparation
Step 1
Put fruit in a large bowl and gently toss with 1/2 cup sugar, then let stand 20 minutes.
Step 2
Rub verbena sprigs in your hands to bruise leaves and stems, then combine with water and remaining 3/4 cup sugar in a 2-quart heavy saucepan. Bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and let steep, covered, 5 minutes.
Step 3
Stir lemon juice into warm syrup and pour through a medium-mesh sieve over fruit. Discard verbena sprigs and gently stir fruit. Let macerate at room temperature 30 minutes to 1 hour.
Step 4
Divide among 8 soup plates.