Blueberry Sauce for Sorbet
Kay Tanberg writes, “We enjoy this refreshing and lovely dessert on warm days at our summer home in Two Harbors, Minnesota.”24 ServingsPrep: 15 min. + chilling
Ingredients
- 2 tablespoons cornstarch
- 1 cup water
- 4 cups fresh blueberries
- 3 tablespoons sugar
- 3 tablespoons lemon juice
- Lemon sorbet
- Additional blueberries, optional
Directions
- In a large saucepan, combine the cornstarch and water until smooth.
- Stir in blueberries, sugar and lemon juice. Bring to a boil; cook
- and stir for 1 minute or until thickened. Cool slightly. Transfer
- mixture to a blender; cover and process until smooth. Strain and
- discard seeds. Pour sauce into a bowl; cover and refrigerate until
- chilled.
- To serve, spoon sauce over scoops of sorbet. Garnish with additional
- blueberries if desired. Refrigerate leftover sauce. Yield: about 3
- cups.
Nutrition Facts: 2 tablespoons sauce (calculated without sorbet) equals 23 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 6 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 1/2 fruit.