Blueberry Sauce With Fresh Lavender

“Blackberries can be used in place of blueberries. Try this sauce on pound cake, crepes, ice cream, waffles, etc. From Inn on the Twenty cookbook.”
READY IN:
10mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan bring 1 1/2 cups blueberries, sugar, lavender and lemon juice to a simmer.
  2. Simmer ingredients 10 minutes then remove from heat.
  3. Remove lavender stems and puree sauce using a handheld immersion blender or food processor. Puree until smooth.
  4. Add the remaining 1/2 cup blueberries and bring back to a simmer.
  5. Sauce can be served warm, chilled or at room temperature.

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