Blueberry Lavender Sauce Recipes

BLUEBERRY LAVENDER SAUCE

Steps:

• Combine sugar and cornstarch in a medium saucepan.
• Pour in water and stir until sugar and cornstarch have dissolved.
• Add blueberries.
• Cook over medium heat until the sauce becomes thick and bubbly, stirring regularly. Once thickened, stir constantly for an additional minute or two.
• Remove pan from heat.
• Stir in lemon juice and essential oil.
• Let cool, stirring occasionally.
• Serve warm or at room temperature.

BLUEBERRY & LAVENDER SAUCE

Steps:

• Wash blueberries and add to a small pan.
• Put the arrowroot power into a small bowl or cup and stir the orange juice in very gradually. Start with a tiny bit of orange juice and keep stirring to avoid lumps forming.
• Pour the orange juice mixture over the blueberries.
• Throw in all the other ingredients.
• Place over a medium heat and simmer, stirring frequently, until it starts to get nice and thick.
• The orange juice will gradually change from orange to purple as the blueberries break down.
• If you find it is getting too thick, add a tablespoon or two of extra water.
• Once the sauce is dark purple and thick and the blueberries have broken down remove from the heat. This should take between10 - 15 minutes.
• Either serve warm or let it cool.
• Will keep for about a week in a jar in the fridge. It also freezes well.

BLUEBERRY SAUCE WITH FRESH LAVENDER

Steps:

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

BLUEBERRY-LAVENDER SAUCE

Steps:

• Using a small square of cheese cloth or a disposable tea bag, wrap the lavender up in a bundle.
• In a medium saucepan, whisk the sugar with the cornstarch, salt, and ¼ cup of water. Add the blueberries, lemon zest, lemon juice, and the lavender sachet. Bring to a boil over moderate heat and cook, stirring gently, until the sauce is beginning to thicken, about 5 minutes. Remove from the heat and let cool completely.
• Discard the lavender bundle and the strips of lemon zest, then scrape the sauce in a heatproof 1-pint jar. Refrigerate until ready to use. Serve the sauce warm or at room temperature.

BLUEBERRY-LAVENDER SHRUB

Steps:

• Place blueberries and sugar into a medium bowl. Crush the berries, and then stir to combine.
• Cover bowl with plastic wrap and place in refrigerator. Allow to macerate for up to two days.
• Meanwhile, place lavender into a nonreactive container, cover with cider vinegar, and refrigerate for up to two days.
• Position a fine-mesh strainer over a small bowl and pour blueberry mixture through to remove solids.
• Strain vinegar mixture over the same mesh strainer, into same bowl as blueberry syrup. Allow to combine.
• You may have some sugar clinging to the berry solids in the strainer. If so, set the strainer with the solids over another small bowl. Pour the syrup-and-vinegar mixture over the solids to wash the sugar into the bowl. Repeat as needed.
• Pour syrup-and-vinegar mixture into a sanitized mason jar. Cap it, shake it well to incorporate any undissolved sugar, and place in the refrigerator for a week before using.
• Discard the solids or save them for another use.

LAVENDER SAUCE

Steps:

• Using a candy thermometer, heat water, sugar and honey to 235 degrees.
• Remove from heat and stir in flowers.
• Cool 3 minutes and strain.
• Add a few drops of lemon juice and stir.
• If the syrup gets too firm you can make candy bows or squiggles by drizzling it on parchment paper.

BLUEBERRY-LAVENDER SIMPLE SYRUP

Steps:

• Combine water, blueberries, sugar, and honey in a saucepan over medium-high heat. Bring to a boil, then reduce temperature to a light simmer. Add in lavender, stir to combine, and simmer for 10 minutes.
• Let mixture cool for 10 minutes, then strain into a jar using a fine mesh strainer. Use the back of a spoon to mash the berries through the strainer to release juices. Refrigerate for up to 1 month.

BLUEBERRY-LAVENDER SAUCE AND GINGERSNAP ICE CREAM CUPS

Steps:

• In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil. Lower heat and simmer for 5 minutes. Remove from heat the stir in lemon juice and a dash of salt.
• *This sauce is also great for pancakes, pound cake or cheesecake!
• Gingersnap Ice Cream Cups:.
• Preheat the oven to 300 degree F. Grind the cookies in a food processor. If you don't have a food processor, place them in a zip bag and roll them with a rolling pin.
• Mix in the butter, sugar and salt. Spray a muffin tin with non-stick spray. Scoop about 2 Tb. of the mixture into each cup. Use a small cup to press each scoop of mixture, shaping it into a tiny cup. Bake the cups for 12-15 minutes. Allow them to cool, then lift them out with your fingers or a small knife. Makes 10-12.
• Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.

BLUEBERRY-LAVENDER SAUCE WITH LIMONCELLO

Steps:

• 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.