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Recipes

Strawberries with Lemon Sugar and Lavender Syrup

By Jeanne Thiel KelleyPhotography by Brian Leatart
Image may contain Bowl Cutlery Spoon Plant and Food

Recipe information

  • Yield

    8 Servings

Ingredients

1

/3 cup plus 1/2 cup sugar

1

teaspoon finely grated lemon peel

1

/2 cup water

2

tablespoons honey

2

teaspoons dried lavender blossoms*

3

1-pound containers strawberries, hulled, sliced

Crème fraîche or sour cream

*Available at natural foods stores and some farmers' markets.

Need to make a substitution?

Preparation

  1. Step 1

    Mash 1/3 cup sugar and lemon peel in small bowl to blend well. DO AHEAD Lemon sugar can be made 3 days ahead. Cover and store at room temperature.

    Step 2

    Bring 1/2 cup sugar, 1/2 cup water, honey, and lavender to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until lavender flavor is pronounced, about 3 minutes. Strain syrup into small bowl. DO AHEAD Can be made 1 day ahead. Cover and let stand at room temperature. Rewarm syrup before continuing.

    Step 3

    Place berries in large bowl. Pour warm syrup over berries; stir to coat. Divide berries and syrup among 8 bowls. Spoon crème fraîche over berries, sprinkle with lemon sugar, and serve immediately.

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