Blueberry Lavender Cookies Julius Meinl Cafe Chicago Recipes

Steps:

• Place blueberries and sugar into a medium bowl. Crush the berries, and then stir to combine.
• Cover bowl with plastic wrap and place in refrigerator. Allow to macerate for up to two days.
• Meanwhile, place lavender into a nonreactive container, cover with cider vinegar, and refrigerate for up to two days.
• Position a fine-mesh strainer over a small bowl and pour blueberry mixture through to remove solids.
• Strain vinegar mixture over the same mesh strainer, into same bowl as blueberry syrup. Allow to combine.
• You may have some sugar clinging to the berry solids in the strainer. If so, set the strainer with the solids over another small bowl. Pour the syrup-and-vinegar mixture over the solids to wash the sugar into the bowl. Repeat as needed.
• Pour syrup-and-vinegar mixture into a sanitized mason jar. Cap it, shake it well to incorporate any undissolved sugar, and place in the refrigerator for a week before using.
• Discard the solids or save them for another use.

Steps:

• Combine water, blueberries, sugar, and honey in a saucepan over medium-high heat. Bring to a boil, then reduce temperature to a light simmer. Add in lavender, stir to combine, and simmer for 10 minutes.
• Let mixture cool for 10 minutes, then strain into a jar using a fine mesh strainer. Use the back of a spoon to mash the berries through the strainer to release juices. Refrigerate for up to 1 month.