Strawberries In Lemon Lavender Syrup Recipes
STRAWBERRIES WITH LEMON SUGAR AND LAVENDER SYRUP
Categories Fruit Herb Breakfast Brunch Dessert No-Cook Quick & Easy Strawberry Lemon Spring Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
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.
BEST STRAWBERRY LEMONADE EVER
Strawberry lemonade is a very refreshing drink and this is my version of the best one ever! So refreshing on a hot summer day! Serve chilled.
Provided by Noemi - No way is she a
Categories Drinks Recipes Lemonade Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.
- Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.
- Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 39.6 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 9.1 mg, Sugar 36 g
STRAWBERRIES IN LEMON-LAVENDER SYRUP
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!
Provided by Sharon123
Categories Dessert
Time 8m
Yield 4 serving(s)
Number Of Ingredients 6
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.
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- Remove the green caps (stems) with a light twisting motion or with the point of a paring knife. It’s as easy as a twist of the wrist. You can also purchase a strawberry de-stemmer/huller at your local kitchen store or online (see photo on left).
- In small saucepan over low heat, combine water, lemon juice, sugar, and lavender. Let 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 strained syrup over strawberries and toss gently to mix. Serve berries and syrup right away in pretty glass bowls or stemmed glasses. Garnish with whipped cream, if desired.
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- Mash 1/3 cup sugar and lemon peel in small bowl to blend well. DO AHEAD 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. DO AHEAD 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.
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STRAWBERRIES IN LEMON-LAVENDER SYRUP
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