Simple, quick, and delicious Blueberry Lavender Sauce! It's sweet and fruity with delicious herbal lavender undertones. Ready in about 10 minutes and great with so many things!
PREP TIME: 3 minutesminutes
COOK TIME: 10 minutesminutes
Servings: 1cup
Ingredients
1 heaping cup (125grams)blueberries, fresh or frozen
To a small pan add the arrowroot powder. Very slowly stir in the water/orange juice, working out any lumps as you go.
Add the blueberries to the pan along with all of the other ingredients.
Place over a medium heat and bring to a gentle simmer, stirring frequently, until it starts to get nice and thick. If using orange juice the colour will look a bit odd at first but will get more and more purple as the sauce cooks.
Once the sauce is dark purple and thick and the blueberries have broken down remove from the heat. This should take 10 to 15 minutes.
Add a tablespoon or two of water to thin if it gets too thick.
NOTES
Store Blueberry Lavender Sauce in a sealed container in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months.I recommend using arrowroot if you can because it gives the sauce a more glossy texture and silky mouthfeel. Cornstarch can be used instead but will make the sauce less clear and a little cloudy.