Fruit in Lemon-Verbena Syrup

Directions

1. 1.

   Put fruit in a large bowl and gently toss with 1/2 cup sugar, then let stand 20 minutes.

2. 2.

   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.

3. 3.

   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.

4. 4.

   Divide among 8 soup plates.