Moroccan fruit salad with lemon verbena iced syrup

Moroccan fruit salad with lemon verbena iced syrup

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

You can choose any seasonal fruits you like to make this refreshing dessert.

Ingredients

Quantity Ingredient
1 melon, deseeded, rind removed and flesh thinly sliced
500g mixed ripe plums, halved and stoned
120g cherries, halved and stoned
4 ripe figs, quartered

Lemon verbena iced syrup

Quantity Ingredient
1l water
2 tablespoons caster sugar
fresh lemon verbena, leaves picked
or 3 tablespoons dried lemon verbena leaves
2 tablespoons fresh flower petals, such as rose and hibiscus

Method

  1. To make the lemon verbena iced syrup, boil the water in a saucepan. Add the sugar and fresh or dried lemon verbena and stir. Allow the mixture to cool and infuse, for at least 20 minutes. Transfer cooled syrup into ice cube trays, add flower petals and freeze into ice cubes.
  2. To serve, combine melon, plums cherries and figs in a large bowl, add lemon verbena ice cubes and serve.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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