4 cups fresh blueberries, stems removed and rinsed
1 ½ cups water
3 tablespoons corn starch*
1 cup granulated sugar
¼ teaspoon kosher salt
2 teaspoons lemon zest
2 tablespoons lemon juice
Vanilla ice cream, for serving
In a medium saucepan, combine blueberries, water, corn starch, sugar, salt and lemon zest. Bring to a boil over medium heat, stirring frequently.
Reduce heat and simmer for 5 minutes, stirring constantly.
Remove pan from heat and stir in lemon juice.
Cool, then transfer to container with a lid. Refrigerate with cover on until chilled through and thickened.
To serve, spoon over your favorite dessert.
Store covered and refrigerated for up to one week (if it lasts that long).
*This sauce is intended to be served chilled. But if you’d like to serve it warm, add more corn starch to thicken.
Feel free to adjust amount of sugar used in the recipe if your blueberries are more sour than sweet.
Keywords: fresh blueberry sauce