Put fruit in a large bowl and gently toss with 1/2 cup sugar, then let stand 20 minutes.
Rub verbena sprigs in your hands to bruise leaves and stems, then combine with water and remaining 3/4 cup sugar in a 2-quart heavy saucepan. Bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and let steep, covered, 5 minutes.
Stir lemon juice into warm syrup and pour through a medium-mesh sieve over fruit. Discard verbena sprigs and gently stir fruit.
Let macerate at room temperature 30 minutes to 1 hour.
Divide among 8 soup plates.
·Do not use black currants or green gooseberries for this recipe, because they are too tart to eat raw.·Fruit can be macerated, covered and chilled, up to 6 hours.
