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Recipe by Chef Revsin of Driscoll Strawberry Associates, Inc.

Strawberries in Lemon-Lavender Syrup

1 pound fresh strawberries
6 tablespoons water
1/4 cup fresh lemon juice 
3 tablespoons sugar
3 tablespoons dried lavender flowers
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.