The Lemon-Lavender syrup has a lovely floral quality that pairs beautifully with the sweet Driscoll’s berries. It's a perfect, unexpected marriage of herbs and heavenly berries.

• 1 lb. Driscoll's strawberries
• 1/4 cup plus 2 Tbs. water
• 1/4 cup lemon juice
• 3 Tbs. sugar
• 3 Tbs. dried lavender flowers
• 1/2 cup whipped cream (optional)

Rinse and drain strawberries. Hull and cut into halves or quarters into a large bowl and set aside. In small saucepan, combine water, lemon juice, sugar and lavender and simmer over low heat, stirring occasionally, for about 3 minutes or until sugar is dissolved and lavender is infused. Strain syrup, discarding the blossoms. Pour strained syrup over berries and toss gently to mix. Serve berries and syrup right away in pretty glass bowls or stemmed glasses. Garnish with whipped cream, if desired.

You can prepare the syrup in advance and let it cool. Toss with berries just before serving.

Note: You can find the lavender flowers in the bulk herb or scent sections of the supermarket. Or try 2 to 3 whole cardamom seeds in place of the lavender - delightful!

Per serving: calories 74, fat 0.4g, 5% calories from fat, cholesterol 0mg, protein 0.7g, carbohydrates 18.6g, fiber 2.7g, sugar 15.2g, sodium 3mg, diet points 1.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.7, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar: 0.6, Very lean meat protein: 0.0

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