Apricot Lemon Leaf Cream*

* Apricot and Lemon Verbena Fool 1. apricots: Combine apricots with 3/7 of the sugar in a small saucepan. Simmer over medium low heat until the apricots begin to break down, sshe should still remain chunky. Transfer fruit to a large enough bowl.

2. lemon shrub leaves: grind the leaves with the remaining sugar in a hand mixer until very fine. Stir the lemon sugar through with the apricots. Chill.

3. finishing: Whip the whipped cream until it forms soft peaks, gently fold into the apricot mixture. Divide the cream evenly among 4 stemmed glasses or glass bowls. Garnish each with 2 candied lemon shrub leaves, if desired.

Serve with cookies such as lavender shortbread.

*Lemon bush: Alloysia triphylla = Lippia citriodora

Our tip: It is best to use fresh herbs for extra flavor!

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