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Mixed Berries with Lemon Verbena Cream

['1/4 cup water', '1/4 cup plus 2 tablespoons sugar', '3 tablespoons chopped fresh lemon verbena leaves, divided', '2 tablespoons plus 1 cup chilled whipping cream', '4 cups assorted fresh berries (such as raspberries, blueberries, and boysenberries)', 'Additional sugar']

Mix 1/4 cup water, 1/4 cup sugar, and 1 tablespoon lemon verbena in small saucepan. Bring to simmer over medium-high heat, stirring until sugar dissolves. Cover and cool completely. Strain syrup into bowl.
Mix 2 tablespoons cream, 2 tablespoons sugar, and 2 tablespoons lemon verbena in small saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Cover and let cool 30 minutes. Strain into small bowl; chill.
Stir in remaining 1 cup chilled cream.
Whip verbena cream in medium bowl until peaks form. Divide whipped verbena cream among 4 small bowls. Toss berries and verbena syrup in large bowl. Divide berries among 4 plates. Sprinkle with sugar and serve with whipped verbena cream. (Verbena syrup and verbena cream can be made 1 day ahead. Cover and refrigerate.)

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