What brought me to making this dessert a few years ago was 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 in my opinion! Utterly delightful, it has become a standard dessert at our house in the summer! I also like to use the lavender cream with raspberry buttermilk cake.
Makes 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 and lavender leaves to a boil. Reduce heat, simmer for 3 – 5 minutes or until the mixture is syrupy. Let cool.
Whip the cream and lavender syrup together until cream thickens and holds its shape.
Place the raspberries in 4 pretty dishes (martini glasses or goblets) then top with lavender cream. Yummy! You are in for a treat!
Phyllis, could one use honey instead of sugar?
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!