Since we started our farm, I’ve rediscovered many vegetables and herbs that are not quite so mainstream. Lemon verbena is one of them. I’d often heard about it but never quite understood its fascination until we began growing it.”
Ingredients
- 2 cups water
- ¾ cup sugar
- 4 ounces (3 bunches) fresh lemon-verbena leaves (about 4 cups or sprigs)
- ½ cup lime juice
- 4 medium yellow peaches
- ⅓ pint raspberries
- Nutritional Information
Nutritional analysis per serving (4 servings)
230 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 59 grams carbohydrates; 4 grams dietary fiber; 52 grams sugars; 2 grams protein; 6 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In a medium saucepan, bring the water to a boil and add the sugar. Boil 2 minutes. Remove the pan from the heat, add all the lemon-verbena sprigs and submerge them completely in the sugar syrup. Cover and let cool down to room temperature. Add the lime juice and strain into a large bowl.
- In a saucepan of boiling water, heat the peaches for 30 seconds. Transfer to a bowl of ice water and remove the skins. Working with one peach at a time, hold the peach in your hand and make thin slices to the stone all around the fruit. Gently flick off the slices into the sugar syrup with the knife.
- Add the raspberries, cover and refrigerate for 1 hour.
- Serve the soup just slightly chilled in order to best taste the flavors of the fruits and the lemon verbena.
1 hour 15 minutes
Dining and Cooking