Lemon Verbena Peaches & Cream from Limoncello and Linen Water by Tessa Kiros

Name: Lemon Verbena Peaches & Cream from Limoncello and Linen Water by Tessa Kiros
Ingredients: 2 teaspoons icing (confectioners’) sugar; a few drops of vanilla extract; 185 ml (6 fl oz/¾ cup) pouring (whipping) cream; 150 g (5½ oz) mascarpone; 5 generous sprigs (10 cm/4 inches or so each) fresh lemon verbena, plus extra, to serve, if you like; 4 white peaches (with red streaks), about 600 g (1 lb 5 oz) in total; 1 tablespoon honey; 500 ml (17 fl oz/2 cups) water; 50 g (1¾ oz) sugar

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This is beautiful and refreshing. It’s worth growing lemon verbena in your garden for its incredible smell alone. Before it dries up for the winter I collect an

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Ingredients

2 teaspoons icing (confectioners’) sugar
a few drops of vanilla extract
185 ml (6 fl oz/¾ cup) pouring (whipping) cream
150 g (5½ oz) mascarpone
5 generous sprigs (10 cm/4 inches or so each) fresh lemon verbena, plus extra, to serve, if you like
4 white peaches (with red streaks), about 600 g (1 lb 5 oz) in total
1 tablespoon honey
500 ml (17 fl oz/2 cups) water
50 g (1¾ oz) sugar