Ingredients
- 1 pint fresh blueberries
- 1 cup water
- 2 tsp. lemon zest
- 1/2 tsp. cinnamon
- 1/2 cup sugar
- 1 T. dried lavender blossoms
Preparation
In a saucepan over medium-high heat, mix the sugar, lavender and water. Bring to a boil, then reduce to a simmer. Reduce to 1/2 cup. Add the blueberries, cinnamon and zest. Pour the lavender syrup over the blueberry mixture and mix well.
Serve on top of sliced Lavender Lemon Pound Cake, pancakes, waffles or french toast. Add whipped cream, if desired.
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