Blueberry Lavender Sauce With Limoncello Recipes

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-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.

BLUEBERRY-LIMONCELLO COOLER

Steps:

• In a pitcher, combine the limoncello, sparkling water, blueberries, and mint sprigs.
• Fill highball glasses halfway with crushed ice. Pour about 1/2 cup of the limoncello mixture over the ice in each glass.
• Garnish with mint sprigs and serve.

MIXED BERRIES WITH LIMONCELLO

Steps:

• Combine all the ingredients in a medium bowl. Toss to combine. Serve in individual serving dishes.

LIMONCELLO POUND CAKE WITH BLUEBERRY SAUCE

Steps:

• Preheat oven to 300. Can be made in a bundt pan, springform pan or loaf pan. Grease well and set aside.
• Mix juice of one lemon with heavy cream, set aside.
• Cream together butter and sugar. Add eggs one at a time, until well blended. Add vanilla and almond extract.
• Add lemon mixture alternately with flour to creamed mixture, folding after each addition, beginning and ending with flour.
• Fold in zest of one lemon.
• Bake at 300 for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool on a rack, then transfer to a serving plate.
• For glaze, whisk together melted butter, juice, zest and sugar until smooth.
• While cake is cooling, poke holes on top of cake and pour 4 oz. of Limoncello, then pour glaze over cake.
• For sauce, gently boil berries, sugar, port and cinnamon for about 15 minutes. Add the dissolved cornstarch and cook for additional minute. Cool and servce with cake.

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 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.