Blueberry Sauce for Sorbet

Name: Blueberry Sauce for Sorbet
Prep time: 15 min
Total time: 15 min
Yield: about 3 cups.
Ingredients: 2 tablespoons cornstarch; 1 cup water; 4 cups fresh blueberries; 3 tablespoons sugar; 3 tablespoons lemon juice; Lemon sorbet; Additional blueberries, optional

Kay Tanberg writes, “We enjoy this refreshing and lovely dessert on warm days at our summer home in Two Harbors, Minnesota.”

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.

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.

Originally published as Blueberries with Lemon Sorbet in Taste of Home August/September 2005