Lemon Verbena & Currants Recipe

Rinse the lemon verbena leaves and gently pat dry. Lightly bruise the leaves with the back of a spoon to release their aroma.

Combine 240 ml water, 120 g granulated sugar, and lemon zest in a small saucepan over medium heat. Stir until the sugar dissolves and bring just to a simmer.

Add the bruised lemon verbena leaves to the pan, reduce heat to low, and simmer gently for 4–5 minutes. Do not boil vigorously to preserve the delicate aroma.

Remove the pan from heat and let the leaves steep in the syrup for 20–25 minutes, until syrup is fragrant. Taste and adjust sweetness if necessary.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing lightly on leaves to extract liquid. Discard leaves. Cool to room temperature, then chill if not using immediately.

Stem and rinse all currants. Drain well.

Place the currants and 50 g sugar in a medium saucepan. Stir to combine and let sit 10 minutes so the sugar draws out juices.

Add lemon juice and 30 ml of the prepared lemon verbena syrup to the currants. Warm over medium heat, stirring occasionally, until the mixture begins to release more juice and gently bubbles, about 5–7 minutes.

If you prefer a thicker compote, combine 1 tsp cornstarch with 10 ml cold water to make a slurry. Stir the slurry into the simmering currants and cook 1–2 minutes more until slightly thickened. If you prefer looser compote, omit the slurry.

Stir in the remaining 30 ml lemon verbena syrup, taste and adjust: add up to 1–2 tsp more syrup or sugar if you want it sweeter, or a squeeze more lemon juice for brightness.

Remove from heat and let the compote cool to lukewarm. The mixture will thicken further as it cools.

If using, toast sliced almonds in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes, shaking the pan. Set aside to cool.

Spoon the vanilla yogurt or crème fraîche into individual bowls or a serving dish (about 50 g per serving).

Top each portion with a generous spoonful of the warm or cooled currant compote (about 80–100 g per serving). Drizzle a little of any leftover lemon verbena syrup over the top for extra aroma.

Garnish with a small sprig of lemon verbena, a dusting of powdered sugar if desired, and toasted almonds for crunch.

Serve immediately if you like contrast between warm compote and cool yogurt, or chill the compote and serve cold for a refreshing dessert.