Fresh Fruit With Lemon Verbena Simple Syrup

"Adapted from papawow.com. Use a colorful variety of seasonal fresh fruit of your choice: peaches, other types of berries or melons, red seedless grapes, etc. I reduced the amount of sugar from the original 2-1 ratio but please feel free to add more. Lemon verbena is a favorite herb of mine! Recently I made this using galia melon only (see photo)."
 
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photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl
Ready In:
28mins
Ingredients:
9
Yields:
8 cups
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ingredients

  • Simple syrup

  • 2 cups water
  • 14 cup sugar (I used unbleached white sugar)
  • 2 tablespoons fresh lemon verbena, washed and minced
  • Salad

  • 1 cup strawberry, cleaned, hulled and sliced
  • 2 cups cantaloupe, peeled and cut into bite size chunks
  • 1 orange, peeled and sliced
  • 1 -2 cup yellow grapefruit, peeled and sliced
  • 1 -2 cup red seedless watermelon, rind removed and cut into bite size chunks
  • Garnish

  • fresh lemon verbena leaf
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directions

  • Simple syrup: combine the water and sugar in a small pan and bring to the boil.
  • Boil mixture until it is reduced by half.
  • Stir in the lemon verbena leaves. Set aside to allow verbena leaves to infuse and the mixture to cool completely.
  • Salad: Prep the fruit and arrange on a large shallow platter.
  • Once the simple syrup is cool, use a fine mesh strainer and drizzle the syrup all over the fruit.
  • *Garnish fruit with a few fresh lemon verbena leaves. Or cover and chill until ready to serve.
  • *Tip: fresh lemon verbena leaves wilt quickly. Garnish the fruit platter with freshly cut lemon verbena leaves [just] before serving.
  • Yield is estimated.

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