Strawberries in Lemon-Lavender Sauce (to go with Patti's Carob Cake)

1 pint strawberries, halved (can be fresh or frozen)
juice of 1 lemon
1 t lemon peel
1-2 T raw honey
1 T lavender flowers (like Alvita bulk lavender tea)

Combine all ingredients except strawberries in a small saucepan. Simmer until honey is dissolved, stirring frequently. Sauce will begin to thicken slightly. Strain to remove lavender, return to saucepan and add strawberries. Simmer until heated through and thickened slightly. Serve warm over carob cake, or coconut ice cream, (or just off a spoon!)

I served Patti's carob cake like a layer cake: I made two 8-inch rounds, then "frosted" the center with a bit of honey (for "glue"), and a generous sprinkle of coconut. Then I placed the second layer on top, added the strawberry sauce, and sprinkled on a lot more coconut. This is a very beautiful presentation which must be assembled immediately before serving. (Else, save the sauce and extra coconut on the side).

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000