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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.”
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    about 3 cups


  • 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.
Nutrition Facts
2 tablespoons: 23 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1/2 fruit.

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  • 1951aw
    Mar 28, 2013

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    Mar 19, 2009

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