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Stone Fruit Salad with Lemon-Lavender Syrup Recipe

   
 

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     Stone Fruit Salad with Lemon-Lavender Syrup

Category   Breakfast - Brunch
Sub Category   None
Servings   4 to 6

Ingredients
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)
 

Instructions
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. Serve chilled and enjoy!


Originally Submitted
2/8/2015





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