Mixed Berries with Lemon Verbena Cream
A refreshing summer dessert featuring fresh assorted berries served with an aromatic lemon verbena-infused whipped cream and simple syrup. The delicate floral notes of the lemon verbena perfectly complement the sweet-tart berries.
Ingredients
- •¼ cup water
- •⅜ cup sugar
- •3 tablespoons lemon verbena leaves
- •1⅛ cup whipping cream
- •4 cups assorted fresh berries
- •2 tablespoons sugar
Cooking Instructions
- 1.
Mix 1/4 cup water, 1/4 cup sugar, and 1 tablespoon lemon verbena in small saucepan. Bring to simmer over medium-high heat, stirring until sugar dissolves. Cover and cool completely. Strain syrup into bowl.
15 min
- 2.
Mix 2 tablespoons cream, 2 tablespoons sugar, and 2 tablespoons lemon verbena in small saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Cover and let cool 30 minutes. Strain into small bowl; chill.
35 min
- 3.
Stir in remaining 1 cup chilled cream.
2 min
- 4.
Whip verbena cream in medium bowl until peaks form. Divide whipped verbena cream among 4 small bowls. Toss berries and verbena syrup in large bowl. Divide berries among 4 plates. Sprinkle with sugar and serve with whipped verbena cream. (Verbena syrup and verbena cream can be made 1 day ahead. Cover and refrigerate.)
10 min
