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Fragrant Lavender Syrup with Fruit

Fragrant Lavender Syrup with Fruit

(Kate Lawson, the Detroit News July 26, 2007)


Make lemon sugar:

1/3 cup sugar

1 tsp finely grated lemon peel


Mash sugar and lemon peel in small bowl and blend well.

Should be made at least a day ahead for best flavor.  Cover and store at room temp.


Lavender Syrup:

½ cup sugar

½ cup water

2 tablespoons honey

2 tsp dried lavender (or 4 tsp fresh)


Bring sugar, water, honey and lavender to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves.  Turn heat off and let steep 15 minutes or until lavender flavor is pronounced. Strain syrup into small bowl.  (Can be made 1 day ahead. Cover and let stand at room temperature.   Rewarm syrup before using.)


Fruit Mixture:

Any seasonal fruit may be used, a particularly nice combination is peaches and blueberries.   Also try fall raspberries and ripe pears, or cantaloupe, peaches and black currants.

1 lb peaches, peeled and sliced

1 lb blueberries

Crème fraiche or sour cream

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