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Lemon Verbena and Summer Fruit Gele

Lemon Verbena and Summer Fruit Gele Recipe

  • 8 (4-inch) leafy lemon verbena sprigs plus 4 medium leaves, divided
  • 2 cups dry ros 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
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