Makes 6 Servings

Lavender brings out the sweetness of the strawberries in this delicious recipe
adapted from The Provence Cookbook by Patricia Wells.


1 pound fresh strawberries, stemmed and cut into sixths
1 tablespoon balsamic vinegar
1 tablespoon Lavender Sugar

Lavender Yogurt Cream

1 cup Greek-style yogurt
2 tablespoons crème fraiche or heavy cream
1 tablespoon Lavender Honey
6 sprigs of lavender, for garnish


Chill 6 desert goblets by placing them in the refrigerator.

Combine the strawberries, vinegar and lavender sugar; stir gently.  Cover tightly
with plastic wrap and refrigerate for 30 minutes.  Just before serving, combine the
yogurt and cr
ème fraiche in a bowl and whisk gently, adding 1 tablespoon of lavender
honey, or to taste.  The mixture will remain quite firm.

Spoon the strawberries into the goblets and top with the Lavender Yogurt Cream. 
Garnish each goblet with a sprig of lavender.


Recipe by Kathy Gehrt, author of 'Discover Cooking with Lavender'  


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August 13, 2010.