Recipe by Chef Revsin of Driscoll Strawberry Associates.
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Strawberries in Lemon-Lavender Syrup
Yields: 8 servings
Prep time: 15 min
1 pound fresh
6 tablespoons water
1/4 cup fresh-squeezed
3 tablespoons granulated
3 tablespoons dried
Whipped cream (optional)
Rinse and drain
strawberries. Hull and cut into halves or quarters into a large bowl and set aside.
In small saucepan
over low heat, combine water, lemon juice, sugar and lavender and simmer, stirring
occasionally, for about 3 minutes or until sugar is dissolved and lavender is infused.
Remove from heat and strain syrup, discarding the blossoms.
Pour strained syrup
over strawberries and toss gently to mix. Serve berries and syrup right away in pretty
glass bowls or stemmed glasses. Garnish with whipped cream, if desired.
Note: You can
prepare the syrup in advance and let it cool. Toss with berries just before serving.
Makes 4 servings.