Summer Fruit Salad with Lemon-Lavender Syrup and Toasted Almonds
1/4 cup agave syrup, or sweetener of your choice
Two 2-inch strips lemon zest (removed with a vegetable peeler)
2 tablespoons fresh lemon juice
1 tablespoon fresh lavender buds, or 1/2 tablespoon dried lavender buds
4 to 6 pounds fresh summer fruit, such as nectarines, plums, apricots, raspberries, blackberries, blueberries, and cherries
1/2 cup sliced almonds, toasted
In a small saucepan, combine the agave syrup, lemon peel and juice, lavender, and 2 tablespoons water. Bring the mixture to a boil over medium-high heat, stirring occasionally. Boil about 1 minute, then remove from the heat and set aside to cool to room temperature. Strain the solids from the syrup.
Pit the stone fruit and cut them into wedges or large chunks; keep the berries whole. In a large bowl, gently toss the fruit with the lemon-lavender syrup. Cover and chill for at least 1 hour and up to 4 hours.
Serve family-style in a large bowl or in individual bowls, topped with the toasted almonds.