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 :
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.
Nutrition Facts : ServingSize 1 serving ¼ cup, Calories 139 kcal, Carbohydrate 35 g, Protein 0.5 g, Fat 0.2 g, Sodium 1.2 mg, Fiber 1 g, Sugar 31 g
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 SAUCE
Steps:
- Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
- Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.
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 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
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 SAUCE
Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well.
Provided by ISYBEL
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
- In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 30 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 1.4 mg, Sugar 24.9 g
BLUEBERRY-LAVENDER SAUCE AND GINGERSNAP ICE CREAM CUPS
Although beauty can be deceiving, there ARE times you want to give plain-jane ingredients a makeover! Here is a quick and simple way to dress up ice cream. Make fresh blueberry-lavender sauce and gingersnap serving cups that are sure to summon oooooohs and ahhhhhs!
Provided by spicyperspective
Categories Dessert
Time 25m
Yield 8-12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 147.1, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 120.6, Carbohydrate 11.7, Sugar 10.7, Protein 0.1
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