Lavender Syrup

Description
See bottom for uses.

Ingredients

 * 1 cup water
 * 1 cup Sugar
 * 2 TB. fresh or dried lavender flowers
 * 1 small piece of lemon rind, all white removed
 * 1 cup Sugar
 * 2 TB. fresh or dried lavender flowers
 * 1 small piece of lemon rind, all white removed
 * 2 TB. fresh or dried lavender flowers
 * 1 small piece of lemon rind, all white removed
 * 1 small piece of lemon rind, all white removed
 * 1 small piece of lemon rind, all white removed
 * 1 small piece of lemon rind, all white removed

Directions

 * Combine water and Sugar and boil until Sugar is dissolved.

Remove from heat and add lavender flowers and lemon rind.

Steep for twenty minutes and strain. Refrigerate.

lavender Wine Cooler

 * Pour two tablespoons of lavender Syrup into bottom of goblet.

Add a slice of fresh peach and top with Vidal Blanc.

Variation: In place of peach, add two or three white alpine strawberries.

Fresh Fruit & lavender cream

 * Pour 1/2 cup lavender Syrup over fresh cut summer fruit- peaches,

nectarines, etc. and allow to blend for ½ hour.To make cream, add two tablespoons lavender Syrup to 1 cup heavy cream.

Whip cream to soft peak and serve over fruit. Garnish with fresh lavender flowers.