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Blueberry-Lavender Sauce With Limoncello

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“This is wonderful spooned over pancakes, waffles, ice cream, pound cake or cheesecake”
4 cups

Ingredients Nutrition


  1. In a large saucepan, stir water with lavender buds and sugar. Bring to a boil, then reduce heat and simmer to develop flavour for 5 - 7 minutes.
  2. Add blueberries. Bring back to a boil. Reduce heat and simmer, uncovered, stirring often until the berries start to burst, about 5 minutes.
  3. Remove from heat and stir in the limoncello. This isn't a thick sauce.
  4. Note: Sauce will keep well, refrigerated, up to 5 days. Can be portioned and frozen for up to one year.
  5. Canning: This cause can be canned successfully. Place prepared jars in canner. Be sure that they are completely covered with water. Bring to a boil and process for 15 minutes. Carefully remove and cool. Label jars and store in a dark place for up to one year.

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