¼ cup sugar (I used Turbinado Raw Sugar)
½ cup water
1 star anise
3 whole cloves
3 whole allspice
⅛ teaspoon dried red pepper flakes
Lavender leaves and flowers (optional)
3 cups assorted citrus fruit (I used pink grapefruit, grapefruit and navel oranges)
Combine the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Add the star anise, whole cloves, whole allspice, dried red pepper flakes and lavender leaves if available. Boil for 2 minutes, watching carefully so as not to burn. Remove from heat and let cool.
Peel the citrus fruit, removing all the pith and seeds. Cut into bite-size pieces and place in a glass bowl; pour spiced syrup over all, stir to mix. Cover tightly and refrigerate for several hours. Serve in a clear bowl to show off the pretty colors. Garnish with fresh lavender flowers.