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  • Serves: 4-6 servings

Stone Fruit Salad with Lemon-Lavender Syrup.

  • Recipe Submitted by on

Category: Salads, Fruit

 Ingredients List

  • 5 to 7 pounds ripe stone fruit (I used a mix of nectarines, peaches, plums, apricots, and cherries)
  • 1/4 cup sugar (or your favorite sugar substitute like honey or agave)
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh lavender buds (or 1/2 tablespoon dried lavender buds)*


1. In a small saucepan, mix sugar, water, and lemon juice and bring to a simmer over medium heat. Stir to dissolve sugar.

2. Add lavender buds and simmer for 1 to 2 minutes more. Remove from heat and set aside. Let steep for at least 15 minutes.

3. While syrup and steeping, wash and pit the fruit and cut into bite-sized pieces.

4. Mix fruit in a large bowl and drizzle with the lemon-lavender syrup. Refrigerate for at least an hour or up to 1 or 2 days.

5. Serve chilled and enjoy!

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