Blueberry-Lavender Sauce With Limoncello
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“This is wonderful spooned over pancakes, waffles, ice cream, pound cake or cheesecake”
Blueberry-Lavender Sauce With Limoncello
0 recipe photos
READY IN:30mins |
|
YIELD:4 cups |
UNITS:US |
Ingredients Nutrition
- 1 cup water
- 2 -3 teaspoons lavender buds
- 2 cups sugar
- 6 cups blueberries
- 2 -3 tablespoons limoncello
Directions
- 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.
- Add blueberries. Bring back to a boil. Reduce heat and simmer, uncovered, stirring often until the berries start to burst, about 5 minutes.
- Remove from heat and stir in the limoncello. This isn't a thick sauce.
- Note: Sauce will keep well, refrigerated, up to 5 days. Can be portioned and frozen for up to one year.
- 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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Blueberry-Lavender Sauce With Limoncello