The hot days of July are perfect for ice cream! And there's no better topping than a fresh blueberry sauce. This is so simple. Once you try it, you'll make it again and again.
2/3 cup sugar
1 tsp cornstarch
1/4 tsp salt
1/3 cup water
1 tsp lemon juice
4 cups fresh or frozen blueberries
In a saucepan combine sugar, cornstarch and salt; stir in water and lemon juice and mix well. Add blueberries. Cook over medium heat, stirring often, until mixture is slightly thickened and bubbly. Cook and stir 2 minutes more.
Transfer to a bowl to cool. Serve at room temperature, or cover and refrigerate for up to 2 days.
This is best served at room temperature.
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