Mixed Berries with Lemon Verbena Cream

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
• 1 quart assorted fresh berries (such as raspberries, blueberries, and boysenberries)
• Additional sugar

directions

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.

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.

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. (Verbena syrup and verbena cream can be made 1 day ahead. Cover and refrigerate.)