Use fresh lavender leaves if you have them in the garden; if not, substitute dried lavender. Garnish with lavender flowers. For a different flavour, use 1 tablespoon of fresh rosemary in place of lavender.
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¼ cup white wine
3 tbsp. granulated sugar
2 tbsp. chopped lavender leaves or 1 tsp. dried
½ cup whipping cream
6 cups raspberries
Bring wine, sugar and lavender leaves to boil. Reduce heat and simmer for 3 to 5 minutes or until mixture is syrupy. Let cool.
Whip cream and syrup together until cream thickens and holds its shape.
Place raspberries in 4 pretty dishes and top with lavender cream.