Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 622.39 Kcal (2606 kJ) | ||
| Calories from fat | 252.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.1g | 43% | |
|---|---|---|---|
| Cholesterol | 168.58mg | 56% | |
| Sodium | 659.2mg | 27% | |
| Potassium | 127.04mg | 3% | |
| Total Carbs | 90g | 30% | |
| Sugars | 59.89g | 240% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 7.39g | 15% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 3mg | 16% | |
| Calcium | 72.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 299.99 Kcal (1256 kJ) | ||
| Calories from fat | 121.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.54g | 43% | |
|---|---|---|---|
| Cholesterol | 81.25mg | 56% | |
| Sodium | 317.73mg | 27% | |
| Potassium | 61.23mg | 3% | |
| Total Carbs | 43.38g | 30% | |
| Sugars | 28.87g | 240% | |
| Dietary Fiber | 1.43g | 12% | |
| Protein | 3.56g | 15% | |
| Vitamin C | 3.6mg | 12% | |
| Iron | 1.4mg | 16% | |
| Calcium | 34.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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