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Ingredients
| granulated sugar: 6 Tbl |
| cornstarch: 4 tsp |
| lemon juice: 4 tsp (fresh) |
| water: 1 cup |
| blueberries: 2 1/2 cups (fresh//divided) |
| lemon peel: 1 tsp (finely grated) |
Blueberry-Lemon Sauce
Credit: Epicurious
User rating:
-
Prep Time
min -
Cook Time
min -
Servings
2 serving(s)
Tags
Preparation
Whisk sugar, cornstarch, and fresh lemon juice in medium saucepan until cornstarch dissolves. Add 1 cup water and half of blueberries. Bring to boil, stirring occasionally. Reduce heat and simmer 2 minutes, crushing blueberries coarsely with potato masher. Remove from heat. Stir in remaining 1 1/4 cups blueberries and grated lemon peel.Serve warm or at room temperature. DO AHEAD Sauce can be made 4 days ahead. Cover and refrigerate. Bring sauce to room temperature or rewarm before using.