STRAWBERRIES WITH LEMON SUGAR AND LAVENDER SYRUP


You can make the lavender syrup and slice the berries ahead of time, but toss them together at the last minute. Any remaining lemon sugar can be used to sweeten espresso or tea.

1/3 cup plus 1/2 cup sugar
1 teaspoon finely grated lemon peel
1/2 cup water
2 tablespoons honey
2 teaspoons dried lavender blossoms*
3 1-pound containers strawberries, hulled, sliced Cr�me fra�che or sour cream

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 cr�me fra�che over berries, sprinkle with lemon sugar, and serve immediately.

*Available at natural foods stores and some farmers' markets.

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