Herbs

Mint, bay, lemon verbena or lavender add much flavour to syrups or when macerating fruit with sugar Refreshing mint and lemon verbena are good with mixed fruit, grapes, grapefruit, kiwi and melon. The warm flavour of bay leaves complements stone fruit, such as peaches, apricots, guava and nectarines, and also works well with pears. Use lavender sparingly with grapes, pears, pineapple, melon or distinctly flavoured fruit.