Strawberries with Lavender Syrup

  • Yield: 8 servings


1/4cup plus 1/2 cup (165 g) granulated sugar, or less, to taste
1teaspoon grated lemon zest
1/2cup (120 ml) water
2tablespoons (40 g) agave nectar
2teaspoons dried culinary lavender (if you opt for fresh instead of dried, you'll want to double the amount)
3-- pints (870 g) strawberries, sliced
5-- mint leaves, finely minced


  1. Combine 1/3 cup (65 g) of the sugar and lemon zest in a small bowl. Blend well and either use right away or store in the refrigerator in a covered container.
  2. In a saucepan over medium-high heat, bring the remaining 1/2 cup (100 g) sugar, water, agave nectar, and lavender to a boil, stirring until the sugar dissolves. Reduce the heat to medium and simmer until the lavender flavor is detectable, about 5 minutes. 
  3. Strain the syrup into a small bowl or store in a container, cover, and let stand at room temperature. Reheat the syrup before using.
  4. When ready to serve, place the strawberries in a large serving bowl. pour the warmed syrup over the berries and stir to coat. Divide the syrup-covered strawberries among 8 plates or bowls, sprinkle with the lemon sugar and finely minced mint, and serve immediately.

Serving suggestions and variations:

  • Strawberries go well with bubbly. Serve on a special occasion with a glass of Champagne and toast to your health.
  • Decrease the amount of sugar if it is too sweet for you. 

–From the cookbook Color Me Vegan by Colleen Patrick-Goudreau, used with permission of the publisher

Nutritional Info *per serving

  • Calories 122
  • Cholesterol 0 mg
  • Sodium 2 mg
  • Carbohydrate 31 g
  • Fiber 2 g