Made in-house from a purée of blueberries and lavender.
In a small saucepan, combine the dried culinary lavender and water. Bring to a simmer over medium heat and let it steep for 10 minutes. Remove from heat and strain the infusion to discard the lavender buds.
In a blender, combine the fresh blueberries, lavender infusion, sugar, and lemon juice. Blend until smooth. If the mixture is too thick, you can add a little more water to reach your desired consistency.
For a smoother purée, strain the mixture through a fine mesh sieve to remove any solids. This step is optional based on your texture preference.
Transfer the blueberry lavender purée to a container and refrigerate for at least 30 minutes before serving. Use as a topping for desserts, pancakes, or enjoy on its own.