By Sharon123 on May 16, 2005
Photo by Rita~
Photo by Rita~
"This recipe was adapted from Chef Revsin of Driscoll Strawberry Associates, Inc. You can find the lavender flowers in the herb sections of the supermarket. Or try 2 to 3 whole cardamom seeds in place of the lavender-lovely!"
Serving Size: 1 (163 g)
Servings Per Recipe: 4
"I am a lavender virgin! I was realy curious on how this would turn out but I ended up really liking this. I served this with blueberries and strawberries. I am going to pack this salad in lunches for the rest of this week, ver yummy! made for ZWT 3!"
"WoW! I could skip the strawberries and get giddy on the syrup! I also broke my own rule and prepared this recipe for the folks at work before I tested it at home! Lucky for me, it was quite a hit! I did bring the sugar/lavender mixture to the boil then allowed the mixture to cool until slightly thickened. For garnish, I placed a sprig of mint on top of sliced strawberries and toasted sliced almonds, which I lightly crushed for garnish and served on the side. Such an easy recipe to prepare but very elegant! Perfect for serving this time of year! Thank you very much for posting this delicious recipe! cg ;)"
"We enjoyed these delicious berries with a dab of cool whip for dessert, even though I think these would also be great for breakfast. We had enough syrup for three pounds of berries. Thanks for sharing this great idea for combining strawberries and lavender!"
"I used twice the amout of fresh lavender. This is a nice tart syrup with a hint of lavender. Don`t forget to inhale as you enjoy this recipe, you will pick up the delicate aroma of lavender. I used some of the syrup in my tea. Yummy Thanks!"