Blueberry Lavender Sauce With Limoncello Food

BLUEBERRY-LAVENDER SAUCE

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-LIMONCELLO COOLER

Steps:

• In a pitcher, combine the limoncello, sparkling water, blueberries, and mint sprigs.
• Fill highball glasses halfway with crushed ice. Pour about 1/2 cup of the limoncello mixture over the ice in each glass.
• Garnish with mint sprigs and serve.

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.

BLUEBERRY LIMONCELLOS

Steps:

• To make simple syrup combine equal parts water and sugar stirred over heat and brought to a boil, then cooled to room temperature.
• In a blender, whirl blueberries, simple syrup, and lemon juice with just enough limoncello to make a smooth slush.
• (For a firmer slush, pour into a small bowl and freeze for up to 2 hours.
• To store up to 2 weeks, put slush in a resealable freezer bag, seal, and freeze. To use, let stand at room temperature a few minutes to soften slightly.).
• Divide berry slush among 4 tall glasses (8 to 12oz. size), add equal portions limoncello; fill with club soda.
• Garnish with fresh berries on skewers; swizzle as you sip.

BLUEBERRY SAUCE WITH FRESH LAVENDER

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.

LIMONCELLO POUND CAKE WITH BLUEBERRY SAUCE

Steps:

• Preheat oven to 300. Can be made in a bundt pan, springform pan or loaf pan. Grease well and set aside.
• Mix juice of one lemon with heavy cream, set aside.
• Cream together butter and sugar. Add eggs one at a time, until well blended. Add vanilla and almond extract.
• Add lemon mixture alternately with flour to creamed mixture, folding after each addition, beginning and ending with flour.
• Fold in zest of one lemon.
• Bake at 300 for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool on a rack, then transfer to a serving plate.
• For glaze, whisk together melted butter, juice, zest and sugar until smooth.
• While cake is cooling, poke holes on top of cake and pour 4 oz. of Limoncello, then pour glaze over cake.
• For sauce, gently boil berries, sugar, port and cinnamon for about 15 minutes. Add the dissolved cornstarch and cook for additional minute. Cool and servce with cake.