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

Description

Brush Against A Lemon Verbena Plant And Its Long, Narrow Leaves Will Release A Transcendently Clean, Lemony Scent. A Little Of The Herb Goes A...

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