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Recipes

Mixed Berries with Lemon Verbena Cream

By Kimberly BoycePhotography by Sang An
Image may contain Plant Raspberry Fruit Food Dessert Creme and Cream

Recipe information

  • Yield

    4 Servings

Ingredients

1

/4 cup water

1

/4 cup plus 2 tablespoons sugar

3

tablespoons chopped fresh lemon verbena leaves, divided

2

tablespoons plus 1 cup chilled whipping cream

4

cups assorted berries (such as raspberries, blueberries, and boysenberries)

Additional sugar

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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. Stir in remaining 1 cup chilled cream.

    Step 3

    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. DO AHEAD: Verbena syrup and verbena cream can be made 1 day ahead. Cover and refrigerate.

Explore Bon AppétitFruit DessertDessertBerryFruitLemon VerbenaQuickEasyNut-FreeGluten-Free