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Blueberry Sauce for Sorbet

 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.
Nutritional 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.