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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You can add this Stone Fruit Salad with Lemon-Lavender Syrup recipe to your own private DesktopCookbook.