Photo: Ernest Porzi
Lemon Verbena and Summer Fruit Gelée
8 ingredients
Makes 8 (dessert) servings
openrecipes
Estimated Nutrition (whole recipe, rough)
180
Calories
8g
Protein
1g
Fat
35g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon Verbena | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Fruit | not in our table | 0 |
| Nectarine | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes