My own recipe -- inspired by my son Eden, and my husband, Matt. In 2008, they rode the train to San Juan Capistrano. They ate at a restaurant near the train station that served lavender lemonade. I thought that sounded interesting so I made my own simple syrup and tried it on fruit.
4 cups fresh Strawberries, hulled, cut in half
2 cups fresh Blueberries
1 cup fresh Raspberries
1 cup fresh Blackberries (Any berries will do.)
Zest of 1 lemon
¼ cup sugar
¼ cup lavender syrup (recipe follows)
Fresh whipped cream.
Place the berries in a large mixing bowl. Add the lemon zest, sugar, and lavender syrup. Combine well.
Serve with whipped cream.
1/2 cup sugar
1/2 cup water
2 tablespoons honey
4 lavender blossoms (flower part only).
Note: you can purchase at dried lavender at the health food store if you don’t have it in your yard. If dried, use 1 1/2 teaspoons.
Bring all the ingredients to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer about 3 minutes. Strain syrup into small bowl. (Can be made ahead. Cover and store in the refrigerator until ready to use.)