Blueberry-Lavender Sauce With Limoncello

1. 1

   In a large saucepan, stir water with lavender buds and sugar.

2. 2

   Bring to a boil, then reduce heat and simmer to develop flavour for 5 - 7 minutes.

3. 3

   Add blueberries.

4. 4

   Bring back to a boil.

5. 5

   Reduce heat and simmer, uncovered, stirring often until the berries start to burst, about 5 minutes.

6. 6

   Remove from heat and stir in the limoncello.

7. 7

   This isn't a thick sauce.

8. 8

   Note: Sauce will keep well, refrigerated, up to 5 days.

9. 9

   Can be portioned and frozen for up to one year.

10. 10

    Canning: This cause can be canned successfully.

11. 11

    Place prepared jars in canner.

12. 12

    Be sure that they are completely covered with water.

13. 13

    Bring to a boil and process for 15 minutes.

14. 14

    Carefully remove and cool.

15. 15

    Label jars and store in a dark place for up to one year.

* Per serving · 4 servings · Values may vary.

No additional tips available.