Strawberries With Lemon Sugar And 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.
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.
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STRAWBERRIES WITH LEMON SUGAR AND LAVENDER SYRUP …
From bonappetit.com
Servings 8
- 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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- Zest the lemon. In a small pot, combine the lavender, zest of 1/2 lemon, sugar, and water. Simmer for 15 minutes, making sure that it does not boil. Cool, then pour into a sealable container and refrigerate until serving (stores refrigerated for 1 to 2 weeks).
- To assemble each drink: combine 1 to 2 tablespoons lavender syrup with 1 cup sparkling water. Garnish with sliced strawberries and a small sprig of lavender.
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- Dry the strawberries by placing them on paper towels and patting them dry with another paper towel.
- Quarter the strawberries (cut them in half, then in half again.) They can sit in a bowl for up to an hour before you prepare them with the sugar and lemon.
- Add the sugar and lemon to your strawberries. Stir to combine. Taste to see if any extra sugar is needed. (It will depend on the ripeness of your strawberries.)
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- Put the strawberries in a medium, heavy-bottomed saucepan and bring to a boil over medium heat, stirring often. Reduce heat to low and simmer, stirring occassionally, until the fruit has broken down into small pieces, about 15 minutes.
- Using a fine mesh strainer, gently strain the juice from the strawberry pulp (use the pulp in smoothies) and return the juice to the pan. Add the sugar, honey, tea bag, and lemon juice. Boil, stirring occasionally, for about 20 minutes, until the mixture has reduced by about ⅓ and is syrupy. It should coat the back of a spoon, and the final yield should be about 1 ¼ cup of syrup.
- Cool completely and store in refrigerator up to 2 weeks. Use as a topping for pancakes, waffles, French toast, ice cream, or stir into your favorite drink like a flavored simple syrup!
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Estimated Reading Time 50 secs
- Put the strawberries in a medium, heavy-bottomed saucepan and bring to a boil over medium heat, stirring often. Reduce heat to low and simmer, stirring occasionally, until the fruit has broken down into small pieces, about 15 minutes.
- Using a fine mesh strainer, gently strain the juice from the strawberry pulp (use the pulp in smoothies) and return the juice to the pan. Add the sugar, honey, tea bag, and lemon juice. Boil, stirring occasionally, for about 20 minutes, until the mixture has reduced by about ¹⁄₃ and is syrupy. It should coat the back of a spoon, and the final yield should be about 1¼ cup of syrup.
- Cool completely and store in refrigerator up to 2 weeks. Use as a topping for pancakes, waffles, French toast, ice cream, or stir into your favorite drink like a flavored simple syrup!
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5/5 (1)Total Time 1 hr 30 minsCategory Condiment, DrinkCalories 433 per serving
- Add all of the ingredients to a medium pot and bring to a boil over medium heat. Let the berries simmer until the sugar has dissolved and berries are tender - about 20 minutes.
- Strain the mixture through a fine mesh strainer making sure to squeeze any excess juice from the strawberries. Transfer the syrup into a bottle or jar, using a funnel if needed.
STRAWBERRIES IN LEMON-LAVENDER SYRUP | WHAT'S COOKING AMERICA
From whatscookingamerica.net
Cuisine AmericanCategory DessertServings 8Total Time 15 mins
- 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.
STRAWBERRIES WITH SUGAR AND LEMON - SUGARLOVESPICES
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- Wash the strawberries under cold running water, then gently pat them dry them with a paper towel.
- Add the lemon juice, then toss them gently. Leave them to rest for about 15 minutes before serving. A delicious syrup will form.
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