Kay’s Famous “Farm to Freezer” Lemon Lavender Blueberry Sauce

Want a great recipe to delight your taste buds and impress your family and guests at your table? Kay Litten, a Board member of Co-op Food Stores of New Hampshire and Vermont and the Neighboring Food Co-op Association, has a great recipe to share.  

“My favorite way to use this is over a slice of pound cake with freshly whipped local cream on top, but it is also excellent on ice cream.  Yummmmmm!” says Kay. 

Grab a package of NFCA New England Blueberries and follow along to make Kay’s Famous “Farm to Freezer” Lemon Lavender Blueberry Sauce:

1.  Boil together, stirring frequently until all sugar is dissolved:

--1 1/2 c. sugar

--1 1/2 c. water

2.  Remove from heat and add:

--2 T.  culinary lavender flowers

3.  Let steep for an hour and strain out lavender, putting the lavender flavored simple syrup in a pan and add:

--the juice and zest of 1 lemon

--2 packages frozen NFCA Farm to Freezer blueberries                      

--1/4 t. salt

4.  Cook over moderate flame for 10 minutes, stirring occasionally.

5.  Remove:

--4 T. cooked blueberry syrup from pan 

6.  And add to this syrup:

--2 T. cornstarch

Stir well and put back into blueberry sauce and cook until sauce thickens.  

If it is not thick enough to be a syrupy consistency, you can repeat the juice/cornstarch procedure with 1/2 or 1 T. additional cornstarch and cook some more.

The end sauce should be like a thick blueberry syrup, but not thick like pie filling.

Have any favorite recipes you’ve created with Farm to Freezer frozen fruits/veggies?  Email us so we can share them: bonnie@nfca.coop