Blueberry-Lemon Sauce

Name: Blueberry-Lemon Sauce
Yield: 4 servings
Ingredients: 1 6 tablespoons sugar; 1 4 teaspoons cornstarch; 1 4 teaspoons fresh lemon juice; 1 1 cup water; 1 2 1/2 cups fresh blueberries, divided; 1 1 teaspoon finely grated lemon peel

From the kitchen of Carly

Bright and balanced, this blueberry-lemon sauce hits all the notes. Fresh berries get cooked down into a glossy base, then folded with raw ones for texture contrast. Lemon peel cuts through the sweetness. Spoon it warm over pancakes, yogurt, or desserts.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 tablespoons sugar
14 teaspoons cornstarch
14 teaspoons fresh lemon juice
11 cup water
12 1/2 cups fresh blueberries, divided
11 teaspoon finely grated lemon peel

Instructions

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.