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Spring Fruit Cups with Lavender Honey




Source of Recipe


Internet


Recipe Introduction


Lavender honey syrup superbly flavors this fruit mélange. It takes about five minutes to make and can be stored for up to seven days. Use leftover lavender honey to slather atop toast, sweeten hot tea, or drizzle over ice cream.



List of Ingredients




2 cups white grape juice
¼ cup lavender honey*
2 tsp. finely shredded lemon peel
4 cups assorted-size melon balls
2 cups strawberries, hulled and sliced into thin wedges
Lavender buds (optional)



Recipe



For lavender honey syrup, in a medium saucepan combine white grape juice, lavender honey, and lemon peel. Bring to boiling; reduce heat and simmer, uncovered, for 2 minutes. Cool thoroughly. (Syrup can be transferred to a covered storage container and chilled for up to 7 days.)

In a large bowl combine fruit. Just before serving, add desired amount of the lavender honey syrup. (Or combine fruit and syrup up to 4 hours ahead; chill.) Sprinkle with lavender buds, if desired. Makes 8 servings.

*Note: Purchase lavender honey in gourmet shops Or substitute 1 tablespoon dried lavender buds and plain honey in the syrup mixture. Cook syrup mixture in saucepan as directed. Strain mixture after simmering, discarding lavender buds.