In a large saucepan, heat berries over medium heat along with sugar and lemon juice until the berries begin to plumpen and burst.

Cook, stirring continually for ten minutes until the berry sauce clings to the back of a wooden spoon. Add mint and cook for another three minutes before removing from heat to cool.

In a double boiler, melt chocolate, whisking vigorously as soon as the chocolate begins to melt. Be careful to not allow water or steam into your chocolate.

Drizzle in Durant Olive Mill Lavender Fused Olive Oil. Add salt and set aside

In a cast-iron pan, heat sugar over medium-high heat until it begins to liquefy - about three minutes

Quickly toss hazelnuts into the hot sugar and stir, coating the nuts thoroughly

Stir in the Durant Kitchen Culinary Lavender

Remove from heat, wait to cool, and break into shards with a kitchen mallet.

Assemble the sundae of your dreams- we recommend alternating vanilla ice cream, the blueberry compote twice in a sundae dish, and topped with candied lavender hazelnuts, fresh mint sprigs, and Durant Kitchen Cyprus Black Lava Sea Salt, or any flaky sea salt.

Enjoy!