- 2 tablespoons cornstarch
- 1 cup water
- 4 cups fresh blueberries
- 3 tablespoons sugar
- 3 tablespoons lemon juice
- Lemon sorbet
- Additional blueberries, optional
- 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.
Originally published as Blueberry Sauce for Sorbet in Taste of Home August/September 2005, p 11
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