Description
This Tangy Blueberries and Aromatic Lavender sauce is a delightful blend of fresh blueberries infused with the delicate fragrance of culinary lavender, sweetened naturally with honey or maple syrup, and brightened with lemon zest and juice. Perfect as a versatile topping, it adds a charming floral and fruity accent to yogurt, pancakes, cheesecake, pound cake, or ice cream.
Ingredients
Scale
Blueberry Lavender Sauce
- 2 cups fresh blueberries
- 2 tablespoons honey or maple syrup
- 1 teaspoon dried culinary lavender
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 cup water
- Pinch of salt
Instructions
- Combine Ingredients: In a small saucepan over medium heat, combine the blueberries, honey or maple syrup, dried culinary lavender, lemon zest, lemon juice, water, and a pinch of salt. Stir gently to mix all ingredients evenly.
- Simmer the Mixture: Bring the mixture to a simmer, cooking for 8 to 10 minutes. Stir occasionally to prevent sticking and allow the blueberries to soften and release their juices, creating a syrupy consistency.
- Mash Blueberries Lightly: Use a spoon to lightly mash some of the berries while leaving others whole. This helps create texture in the sauce while thickening it naturally.
- Remove from Heat and Cool: Once the desired consistency is reached, remove the saucepan from the heat and let the compote cool slightly.
- Optional Straining: For a smoother sauce, strain the mixture through a fine mesh sieve, discarding any solids, or leave it rustic with whole berries and lavender bits.
- Serve and Store: Serve the blueberry lavender compote warm or chilled over your favorite dishes like yogurt, pancakes, cheesecake, pound cake, or ice cream. Store any leftovers in the refrigerator for up to one week.
Notes
- Use only culinary-grade lavender to ensure it is safe for consumption.
- For a stronger lavender flavor, steep the lavender in hot water for 10 minutes, then strain and use the infused water instead of plain water.
- Store the sauce in the fridge for up to 1 week.
