Nectarines and peaches work quite well in this classy treat.
1 stalk lemongrass, outer layers removed
(You can also use lemon balm, mint, thyme, sweet woodruff or rosemary)
1-2 Tbsp. sugar or honey
1/2 cup water
Mixed summer fruit (peaches, nectarines, melons, apricots, and strawberries, raspberries, blueberries, and cherries), washed, pitted, cut up
White wine (Riesling, Gewurztraminer, etc.)
Mint or lemon balm sprigs
Edible flowers (nasturtium, pansy, mint, lavender, calendula, borage) for garnish
Chop lemongrass and boil with sweetener and water until sweetener is totally dissolved and blended. Let cool for several hours or overnight.
Place fruit into nonreactive bowl. Strain lemongrass syrup and combine with enough wine to barely cover fruit. Pour on fruit and chill for several hours.
Serve in large wine goblets or clear glass dessert bowls. Garnish with herb springs and flowers.