Photo credit: G. Drakopoulos - Food Styling: T. Webb

• Heat the 600 ml of water along with the sugar in a saucepan until it comes to a boil and the sugar melts. Remove from heat. Add the lemon verbena leaves and set aside for 10 minutes.
• Pour the remaining water (50 ml) into a bowl. Add the powdered gelatin and allow it to swell and hydrate.
• Remove the lemon verbena leaves from water.
• Add sugar-water mixture to the gelatin water and stir until the gelatin dissolves.
• Set aside until the mixture reaches room temperature.
• Add the lemon juice and stir.
• Place the fruit in your choice of serving glasses.
• Cover with jello.