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Ingredients
- 1 cup water
- 2 -3 teaspoons lavender buds
- 2 cups sugar
- 6 cups blueberries
- 2 -3 tablespoons limoncello
Method
- 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.
