Blueberry-Lavender Sauce With Limoncello |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is wonderful spooned over pancakes, waffles, ice cream, pound cake or cheesecake Ingredients:
1 cup water |
2 -3 teaspoons lavender buds |
2 cups sugar |
6 cups blueberries |
2 -3 tablespoons limoncello |
Directions:
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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