Blueberry-Lavender Sauce With Limoncello

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

1. In a large saucepan, stir water with lavender buds and sugar.
2. Bring to a boil, then reduce heat and simmer to develop flavour for 5 - 7 minutes.
3. Add blueberries.
4. Bring back to a boil.
5. Reduce heat and simmer, uncovered, stirring often until the berries start to burst, about 5 minutes.
6. Remove from heat and stir in the limoncello.
7. This isn't a thick sauce.
8. Note: Sauce will keep well, refrigerated, up to 5 days.
9. Can be portioned and frozen for up to one year.
10. Canning: This cause can be canned successfully.
11. Place prepared jars in canner.
12. Be sure that they are completely covered with water.
13. Bring to a boil and process for 15 minutes.
14. Carefully remove and cool.
15. Label jars and store in a dark place for up to one year.

water, lavender buds, sugar, blueberries, limoncello

Taken from www.food.com/recipe/blueberry-lavender-sauce-with-limoncello-419255 (may not work)