Fruit in Lemon-Verbena Syrup

Preparation Put fruit in a large bowl and gently toss with 1/2 cup sugar, then let stand 20 minutes. Rub verbena sprigs in your hands to bruise leaves and stems, then combine with water and remaining 3/4 cup sugar in a 2-quart heavy saucepan. Bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and let steep, covered, 5 minutes. Stir lemon juice into warm syrup and pour through a medium-mesh sieve over fruit. Discard verbena sprigs and gently stir fruit. Let macerate at room temperature 30 minutes to 1 hour. Divide among 8 soup plates. Cooks' Notes:·Do not use black currants or green gooseberries for this recipe, because they are too tart to eat raw. ·Fruit can be macerated, covered and chilled, up to 6 hours.

Preparation Put fruit in a large bowl and gently toss with 1/2 cup sugar, then let stand 20 minutes. Rub verbena sprigs in your hands to bruise leaves and stems, then combine with water and remaining 3/4 cup sugar in a 2-quart heavy saucepan. Bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and let steep, covered, 5 minutes. Stir lemon juice into warm syrup and pour through a medium-mesh sieve over fruit. Discard verbena sprigs and gently stir fruit. Let macerate at room temperature 30 minutes to 1 hour. Divide among 8 soup plates. Cooks' Notes:·Do not use black currants or green gooseberries for this recipe, because they are too tart to eat raw. ·Fruit can be macerated, covered and chilled, up to 6 hours.