Fruit Salad With Lemon-Lavender Syrup

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Nutrition per serving    (USDA % daily values)
CAL
379
FAT
9%
CHOL
0%
SOD
2%

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Ingredients for 4 servings

5 to 7 pounds ripe stone fruit (I used a mix of nectarines, peaches, plums, apricots, and cherries)

1/4 cup sugar (or your favorite sugar substitute like honey or agave)

1/2 cup water

2 tablespoons lemon juice

1 tablespoon fresh lavender buds (or 1/2 tablespoon dried lavender buds)*

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