Lemon Verbena and Summer Fruit Gelée

240 mins (prep 20)
10 ingredients
makes 8 (dessert) servings
Brush against a lemon verbena plant and its long, narrow leaves will release a transcendently clean, lemony scent. A little of the herb goes a long way, and it plays well with both ripe summer fruit and the light dryness of rosé. All the elements come together here in a suave gelée.

Categories:  summer ,
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  • 8 (4-inch) leafy lemon verbena sprigs plus 4 medium leaves, divided
  • 2 cups dry rosé wine
  • 1 cup sugar, divided
  • 3 cups mixed summer fruit such as berries and thinly sliced nectarines or peaches
  • 1/4 cup fresh lemon juice, divided
  • 4 1/2 teaspoon unflavored gelatin (two 1/4-ounces envelopes)
  • 1/3 cup water
  • equipment: a 1 1/2-quarts nonreactive baking pan, loaf pan, or bowl or 6 (8-oz) glasses


Serving Size (280.21 g)
Servings 8
Amount per Serving
Calories 246.48 Calories from Fat 4.59
% Daily Value *
Total Fat 0.51g 6.26%
Saturated Fat 0.04g 1.64%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 9.08mg 3.03%
Total Carbohydrate 49.0g 130.67%
Dietary Fiber 2.84 g 90.85%
Sugars 44.43 g %
Protein 4.16g 66.6%
Vitamin A 583.81IU% Vitamin C 10.65mg%
Calcium 17.5mg% Iron 0.73mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dry, fruit, thinly sliced, or, fresh lemon juice, a, baking