From Color Me Vegan by Colleen Patrick-Goudreau
This dish is a late spring delight, especially if you get your strawberries and lavender from your backyard or from your local farmers’ market.
8 servings
⅓ cup plus ½ cup granulated sugar, divided, or less, to taste
1 teaspoon grated lemon zest
½ cup water
2 tablespoons agave nectar
2 teaspoons dried culinary lavender
3 pints strawberries, sliced
5 mint leaves, finely minced
Combine ⅓ cup of the sugar and lemon zest in a small bowl. Blend well and either use right away or store in the refrigerator in a covered container.
In a saucepan over medium-high heat, bring the remaining ½ cup sugar, water, agave nectar, and lavender to a boil, stirring until the sugar dissolves.
Reduce the heat to medium and simmer until the lavender flavor is detectable, about 5 minutes.
Strain the syrup into a small bowl or store in a container, cover, and let stand at room temperature. Reheat the syrup before using.
When ready to serve, place the strawberries in large serving bowl. Pour the warmed syrup over the berries and stir to coat. Divide the syrup-covered strawberries among 8 plates or bowls, sprinkle with the lemon sugar and finely minced mint, and serve immediately.
Colleen Patrick-Goudreau is the author of COLOR ME VEGAN.
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