Side Pannel
Stone Fruit Salad with Lemon-Lavender Syrup.
Stone Fruit Salad with Lemon-Lavender Syrup.
- Recipe Submitted by Cornbread on 11/29/2014
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)*
Directions
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!
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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