Strawberries In Lemon Lavender Syrup Food

STRAWBERRIES IN LEMON-LAVENDER SYRUP

Steps:

• Rinse and drain strawberries. Hull and cut into halves or quarters into a big bowl and set aside.
• In a 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 the syrup, discarding the blossoms.
• Pour the strained syrup over the strawberries and toss gently to mix. Serve berries and syrup right away in nice glass bowls or stemmed glasses. Garnish with whipped cream, if desired.
• You can prepare the syrup in advance and let it cool. Toss with berries just before serving. Enjoy!
• Makes 4 servings.

STRAWBERRY LAVENDER SORBET

Steps:

• Puree strawberries and send them through a fine sieve to catch the seeds. Whisk in cool lavender simple syrup and lemon juice. Taste for balance of acid and sweetness. Chill overnight in freezer.
• Combine the sugar and the water in a saucepan. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and cool. Bring simple syrup back to a simmer and toss in dried lavender. Cover and infuse for a 30 minutes. Strain and cool. Store in a refrigerator.

STRAWBERRY LAVENDER SORBET

Steps:

• Puree strawberries and send them through a fine sieve to catch the seeds. Whisk in cool lavender simple syrup and lemon juice. Taste for balance of acid and sweetness. Chill overnight in freezer.
• Combine the sugar and the water in a saucepan. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and cool. Bring simple syrup back to a simmer and toss in dried lavender. Cover and infuse for a 30 minutes. Strain and cool. Store in a refrigerator.

STRAWBERRIES WITH LEMON SUGAR AND LAVENDER SYRUP

Steps:

• Mash 1/3 cup sugar and lemon peel in small bowl to blend well. (Lemon sugar can be made 3 days ahead. Cover and store at room temperature.).
• 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. (Can be made 1 day ahead. Cover and let stand at room temperature. Rewarm syrup before continuing.).
• 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.
• Enjoy!