BLUEBERRY LAVENDER SAUCE
Blueberry Lavender Sauce
Provided by Cristina Stauffer
Categories Recipes
Yield Approx 1.5 cups
Number Of Ingredients 6
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.
Nutrition Facts :
EASY BLUEBERRY SAUCE
Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
BLUEBERRY AND LAVENDER JAM
As you know I love making jelly and jams from unusual wild flowers and berries. Red bud, dandelion to mention a few. This time we are doing blueberry with lavender. Hope you make a pan of biscuits and enjoy with your family!
Provided by Dave T.
Categories Jams & Jellies
Time 1h50m
Number Of Ingredients 5
Steps:
- 1. Put the lavender buds in a cup and pour 1/2 cup of boiling water over them, allow them to steep for one hour, strain the buds out and discard. Reserve the lavender "tea". ":NOTE:" you can do this in a shorter amount of time, as little as 10min but I think you need the extra time to get the full aroma from the buds.
- 2. Mash blueberries with either a potato masher or in a food processor, should produce around 6 cups of berry mash and juice.
- 3. Combine blueberry mash, lavender tea, zest and juice from lemon in a large non reactive pot and bring to a boil over medium heat, stir constantly to prevent burning, add sugar and pectin, return to a boil.
- 4. Once mixture has come to a full rolling boil, boil for one minute. Remove from heat and skim off any foam. Put foam in saucer or bowl, reserve.
- 5. Pour jam into prepared jars within 1/4 inch of top, put on lids.
- 6. Process in water bath covered in water for 10min, turn off heat, allow to set 5min. Remove from water and set on dish towel on counter, cover with additional dish towel till you hear lids "pop". Store in cool dark place after 24 hours.
- 7. Reserved jam "foam" may be eaten for breakfast the next morning or as a treat when your finished. Enjoy!!
BLUEBERRY-LAVENDER SIMPLE SYRUP
Drizzle this sweet and floral syrup in your lemonade, sparkling water, or iced tea. Mix with vodka and soda or gin and tonic for a fancy craft cocktail. This also makes a delicious latte!
Provided by France C
Categories Drink Flavoring & Simple Syrups
Time 30m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 57.7 calories, Carbohydrate 15.1 g, Fat 0 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.9 mg
BLUEBERRY SAUCE WITH FRESH LAVENDER
Blackberries can be used in place of blueberries. Try this sauce on pound cake, crepes, ice cream, waffles, etc. From Inn on the Twenty cookbook.
Provided by COOKGIRl
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 374.2, Fat 0.5, Sodium 1.5, Carbohydrate 96.4, Fiber 3.5, Sugar 89.5, Protein 1.1
BLUEBERRY-LAVENDER SAUCE
This bright summer berry sauce is not as sweet as you might imagine. The generous amount of lemon juice cuts nicely through the sugar and the lavender adds a subtle floral note. This sauce is best when made with peak-season blueberries, but you can easily use frozen fruit in the off-seasons. Note that the amount of sugar will vary depending on the sweetness and ripeness of your fruit.
Provided by Tanji
Number Of Ingredients 6
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 SAUCE WITH LIMONCELLO
Make and share this Blueberry-Lavender Sauce With Limoncello recipe from Food.com.
Provided by Abby Girl
Categories Berries
Time 30m
Yield 4 cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 511, Fat 0.7, SaturatedFat 0.1, Sodium 3.4, Carbohydrate 131.5, Fiber 5.2, Sugar 121.6, Protein 1.6
BLUEBERRY-LAVENDER SHRUB
Floral and fruity, with just the right amount of tang, this blueberry-lavender shrub is your new summer fave for cocktails or sipping with seltzer.
Provided by Michael Dietsch
Number Of Ingredients 4
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.
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