Raspberries With Lavender Cream

The only reason I decided to make this a few years ago is that we have both raspberries and lavender in our garden and I thought it sounded intriguing. Well…needless to say, the combination of the two is a marriage made in heaven! Utterly delightful, it has become a standard in our house in the summer!  I also like to  use the lavender cream with raspberry buttermilk cake.

DSC_7673 nx2Makes 4 Servings

¼ cup white wine
3 Tbsp. granulated sugar
2 Tbsp. chopped lavender leaves, organic, pesticide free
½ cup whipping cream
6 cups raspberries

Bring the wine, sugar & lavender leaves to a boil. Reduce heat & simmer for 3 – 5 minutes or until the mixture is syrupy. Let cool.

Whip the cream & lavender syrup together until cream thickens & holds its shape.

Place the raspberries in 4 pretty dishes (martini glasses or goblets) & top with lavender cream. Yummy! You are in for a treat!

Phyllis Signature

2 Comments

    • Hi Sharon,

      Sorry for taking so long to reply! You could certainly give it a try. As you are making a syrup you may not have to boil it as long…don’t want to burn the honey and it may thicken up faster. Maybe you could just heat the honey with the wine and lavender for a couple of minutes on medium to cook off the wine a bit as the mixture is almost a syrup anyway…I would definitely give it a try because the combination is so yummy!

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