Combine wine, sugar and 1 cup water in a small pot. Bring to a simmer over moderately high heat, stirring to dissolve sugar. Simmer until reduced to 1 cup. Put 12 verbena leaves in a bowl and pour the syrup over them. Stir, let steep 5 minutes, then taste. Add a few more lemon verbena leaves if syrup doesn't seem flavorful enough. Cool to room temperature, then refrigerate until cold.
Divide the fruit evenly among 4 balloon wineglasses. Just before serving, strain the wine syrup to remove the lemon verbena leaves, then pour 1/4 cup syrup over each portion of fruit. Alternatively, put all the fruit in a glass compote and pour all the syrup over it. Serve immediately.
Calories From Fat 2 Carbohydrates 20 Calories 120 Dietary Fiber 1
Calcium 14 Sodium 3 Vitamin A 43
This recipe has been added to the following public cookbooks:
billys notable cooking,
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