Vanilla Lavender Blueberry Sauce
1 cup frozen blueberries
¼ cup water
2 tablespoons honey (or more according to taste)
1 ½ teaspoon vanilla extract
¾ teaspoon dried lavender
3 or 4 pieces peeled, fresh ginger, about ¼ inch cubes
dash of salt and freshly-ground black pepper
lemon juice, if necessary
Combine first 7 ingredients in saucepan, and cook over medium low heat until blueberries cook down and reach desired thickness. I like it to coat the back of a spoon, and to maintain the line drawn on the back of the spoon with your finger. (Be careful: that spoon is hot!) I would say that took about 10 or 15 minutes. When close to the desired thickness, taste for seasonings. Add a squirt of lemon juice if you think it is too sweet. Add more honey, vanilla, lavender, ginger, salt and pepper if you think you need to. (Be careful: too much lavender can taste like soap.) You may need to continue cooking a few minutes to correct the thickness.
When you’re done with the cooking process, carefully (this is super hot! – it’s like a caramel sauce) pour into a glass jar and store in the fridge. Serve over Greek yogurt. You made that yogurt yourself, right? I had this sauce over waffles and bananas this morning, but I prefer it over the yogurt.
¼ cup water
2 tablespoons honey (or more according to taste)
1 ½ teaspoon vanilla extract
¾ teaspoon dried lavender
3 or 4 pieces peeled, fresh ginger, about ¼ inch cubes
dash of salt and freshly-ground black pepper
lemon juice, if necessary
Combine first 7 ingredients in saucepan, and cook over medium low heat until blueberries cook down and reach desired thickness. I like it to coat the back of a spoon, and to maintain the line drawn on the back of the spoon with your finger. (Be careful: that spoon is hot!) I would say that took about 10 or 15 minutes. When close to the desired thickness, taste for seasonings. Add a squirt of lemon juice if you think it is too sweet. Add more honey, vanilla, lavender, ginger, salt and pepper if you think you need to. (Be careful: too much lavender can taste like soap.) You may need to continue cooking a few minutes to correct the thickness.
When you’re done with the cooking process, carefully (this is super hot! – it’s like a caramel sauce) pour into a glass jar and store in the fridge. Serve over Greek yogurt. You made that yogurt yourself, right? I had this sauce over waffles and bananas this morning, but I prefer it over the yogurt.
Comments