• 100 g (3½ oz) sugar cane
• 40 g (1⅓ oz) lavender buds
• 300 g (10½ oz) blueberries

Put 100 ml (3½ fl oz) water into a saucepan and add the sugar cane and lavender buds. Stir off the heat until dissolved and then heat gently to 65°C (149°F). Add the blueberries and steep for 3 hours at that temperature. Remove from the heat and leave to cool.