YIELD: 2½ CUPS
I especially love this stirred into some plain non dairy yogurt or chia pudding, and it even works well as a cheesecake topping.
Directions
In a small saucepan, whisk together ½ cup of the sugar, lavender buds, and water.
Simmer for 2 minutes, until fragrant, and then strain to remove the lavender buds.
Transfer the scented sugar syrup along with the blueberries and remaining sugar into a 2-quart saucepan.
Using a potato masher, gently smash the blueberries and cook over medium heat for 15 minutes.
Let cool completely before transferring to jars.
Store in sealed jars in the refrigerator for up to 1 month.
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Ingredients
1½ cups sugar
2 tablespoons fresh or dried lavender buds
¼ cup water
6 cups blueberries
