Morsels

if you are feeling frolicsome, add some to a vodka-club soda drink.

Lemon Verbena Infusion/Syrup:Thi

1 cup sugar
1 cup water

8 sprigs Organic Lemon Verbena (sprigs with fresh new leaves,

about 6” long,leaves removed: about 1 cup loose packed)

Lemon Verbena Scented Pound Cake:

1/2 lb. (2 sticks) unsalted butter, slightly softened.
1/2 cup sugar
6 eggs, separated ( reserve the whites to be used later)
1 1/3 cup* Lemon Verbena Infusion (From Lemon Verbena Infusion/Syrup Recipe)
1 tsp. lemon zest
1/4 tsp. salt
1 3⁄4 cup all purpose flour, sifted

Blueberry Compote:

.
1 quart fresh Maine blueberries (or, 24 ounces frozen dry-pack blueberries, frozen or thawed)
3⁄4 cup sugar
4 tablespoons of fresh lemon juice
2 tablespoons cool water
3 teaspoons of cornstarch

Lemon Verbena Infusion/Syrup:

Bring sugar and water to a boil and add Lemon Verbena leaves. Remove from heat and let steep until cool. Stir occasionally to fully immerse in syrup. Strain the infusion and squeeze leaves to get all remaining liquid from them and then discard.

Makes about 1 1/3 cups.

Lemon Verbena Scented Pound Cake:
Heat the oven to 325 0. Butter one 6-cup loaf pan

Cream the butter in an electric mixer until very light and fluffy, about 10 minutes.

Add the sugar, and cream together. Add the egg yolks 2 at a time, mixing well between additions.

Add 1⁄2 cup Lemon Verbena infusion, lemon zest, and salt and mix to incorporate. Reserve the remaining syrup to pour on top of the cake.
Working in 3 batches, add the flour, mixing just until it combines. Scrape down the bowl between additions.

Whip the egg whites in a clean, dry bowl until stiff yet moist, not dry. Add to the batter and mix well, until no streaks of egg white remain. If necessary, fold in the last few streaks by hand.
Pour the batter into the pan and smooth the top.
Bake until the cakes are golden brown and split on the top and a tester inserted in the center comes out clean (a few crumbs are ok), 70 to 80 minutes. Let cool in the pan on a rack for 30 minutes.
Knock the cake out of the pan and let cool completely. Remove the parchment paper and pour the remaining Lemon Verbena infusion on the top and sides.

Serve with vanilla ice cream and blueberry compote. Garnish with fresh sprigs of Lemon Verbena.

Blueberry Compote:
Combine the berries, sugar, and lemon juice in a stainless steel saucepan. With medium heat, cook until the berries get soft and juice starts to run.
Mix the water and cornstarch in a bowl and stir it quickly into the hot berries. Stir and cook until the mixture thickens. Allow to cool to room temperature. Refrigerate remainder.

Makes about 3 cups.