Lavender, in combination with honey and lemon, is one of my favorite ways to add interest to fruit.
TOOLS: saucepan • fine-mesh sieve • 1-gallon zip-top bag
YIELD: about ⅔ cup (enough for about 16 servings)
| ¼ | CUP HONEY |
| ¼ | CUP WATER |
| 1 | TABLESPOON DRIED LAVENDER FLOWERS (SEE BELOW) |
| ¼ | CUP FRESHLY SQUEEZED LEMON JUICE |
COMBINE the honey, water, and lavender in a small saucepan and bring to a boil. Remove from the heat and let cool to room temperature. Strain through a fine-mesh sieve and stir in the lemon juice.
LAVENDER
When using lavender in your cooking, make absolutely certain that it's unsprayed and suitable for human consumption. Edible, culinary-grade lavender—which is sometimes a component of herbes de Provence (see [>])—is available in the spice section of most gourmet shops.
MACERATED FRUIT
FOR 6 TO 8 SERVINGS, combine the Lavender Syrup and 3 pounds (total weight) watermelon, cantaloupe, honeydew, and pineapple, cut into 1-inch cubes, and raspberries, halved strawberries, and stemmed grapes in a 1-gallon zip-top bag and turn to coat. Seal the bag, letting out all the air. Macerate for at least 30 minutes and up to 45 minutes at room temperature.
Serve the fruit, syrup and all, as a fruit salad or dessert.