The June Recipe Redux challenge was to make recipes bloom with floral flavors like lavender, rose, and other flowering herbs. This summer fruit salad has been elevated with the addition of lavender, basil, and fresh lime juice—you won’t be able to get enough! You can make the syrup ahead of time and just drizzle over fresh fruit before serving. Be sure to enjoy this fruit salad within a day before the fruit becomes mushy.
I’ve been dreaming of other ways to use this simple honey-based floral syrup. It’s just begging to be used in a cocktail. What do you think?
*Note: I have this cute little Aristotle basil plant in my kitchen that I’m in love with. The leaves are so tiny that they don’t require chopping before adding to dishes, but have all the same flavor as the standard sweet basil plants with large leaves. You can certainly use the larger basil leaves in this recipe, just be sure to chop very fine.