Recipe by author Deborah Madison ‘Local Flavors’
Yield: 3 cups
Ingredients
2 pints blueberries
¼ fresh lime or lemon juice
1 tsp cornstarch
½ cup sugar
Pinch sea salt
1 tsp lavender blossoms
Directions
Pick over the berries, removing any stems, leaves, or rotting fruits. Give them a rinse
In a saucepan large enough to accommodate the berries, mix the juice with the cornstarch, sugar, and salt. Add the berries and lavender and cook over medium heat until the fruit gives up its juice and the liquid thickens, a matter of a few minutes
