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.
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!