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Recipe Category / Sweets / Desserts
Raspberry and Lemon Verbena Jello
Raspberry and Lemon Verbena Jello

                                                                                                            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.
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