Strawberries With Lemon Sugar And Lavender Syrup Food

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

SWEET SOUTHERN SUGARED STRAWBERRIES (STRAWBERRY TOPPING)

Steps:

• You will need a tupperware type container with a lid.
• First, slice as many strawberries as you would like and place them in the container.
• Then add as much sugar as you wish.
• The more sugar makes more syrup.
• I usually add enough to fully coat the strawberries.
• Now put the lid on the container and tumble the strawberries for a minute so they can get saturated in the sugar.
• Now refrigerate the container for a couple of hours, and you will have the tastiest, sweetest strawberries in their own syrup.
• (I usually leave them in the refrigerator over night).

SIMPLE STRAWBERRY SYRUP

Steps:

• Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.

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 SORBET

Steps:

• In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.