Lemon-Lavender Syrup
[The Lemon-Lavender syrup has a lovely floral quality that
pairs beautifully with the sweet Driscolls berries. It's a
perfect, unexpected marriage of herbs and heavenly berries].
1 (1-pound) package Driscolls strawberries 6
Tablespoons water
1/4 cup fresh lemon juice 3 Tablespoons sugar 3 Tablespoons
dried lavender flowers Whipped cream, optional
You can find the lavender flowers in the bulk herb or scent
sections of the supermarket. Or try 2 to 3 whole cardamom
seeds in place of the lavender - delightful!
Leslie Revsin's Driscoll's Strawberries in Lemon-Lavender
Syrup: Rinse and drain strawberries. Hull and cut into
halves or quarters into a large bowl and set aside.
In small saucepan, combine water, lemon juice, sugar and
lavender and simmer over low heat, stirring occasionally,
for about 3 minutes or until sugar is dissolved and lavender
is infused. Strain syrup, discarding the blossoms. Pour
strained syrup over berries 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.
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