Blueberry-Lavender Sauce With Limoncello

This is wonderful spooned over pancakes, waffles, ice cream, pound cake or cheesecake

• Ready In: 30 mins
• Yields: 4 cups

Ingredients

• 1  cup water
• 2 -3  teaspoons  lavender buds
• 2  cups sugar
• 6  cups blueberries
• 2 -3  tablespoons  limoncello

Directions

1. 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.
2. Add blueberries. Bring back to a boil. Reduce heat and simmer, uncovered, stirring often until the berries start to burst, about 5 minutes.
3. Remove from heat and stir in the limoncello. This isn't a thick sauce.
4. Note: Sauce will keep well, refrigerated, up to 5 days. Can be portioned and frozen for up to one year.
5. 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.