Prep 10 mins
Cook 10 mins
From Les Fougeres restaurant in Chelsea Quebec is a wonderful way to serve fresh fruit. Steeping earl grey with lemon verbena and mint to make a syrup complements fresh berries. Time does not include cooling.
- 1⁄2 cup sugar
- 4 cups water
- 1 lemon, juice and zest of
- 1 orange, juice and zest of
- 1 vanilla bean, split
- 1 1⁄2 tablespoons loose earl gray tea leaves
- 6 fresh lemon verbena leaves, thinly sliced (or 1 tsp minced fresh lemongrass)
- 12 mint leaves, thinly sliced
- summer fruit or berries
- Bring sugar and water to a boil over high heat.
- place remaining ingredients except fruit in a large bowl and pour hot syrup over. Let steep until cool then strain through a fine mesh sieve. Cover with plastic wrap and refrigerate until cold.
- Dice fruits, leave berries whole. Place 1/2 cup of fruit in a shallow soup bowl and ladle 1 cup of tea over the berries. Garnish with sprig of mint or lemon verbena and serve with a wild blueberry financier or other almond cookie if desired.
Decadent! My bowls did not do justice to this wonderful fruit dish. The flavors are just heavenly. Made using raspberries and small nectarines and the lemongrass option. This is a must try recipe. Thanks so much for the post.