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Lemon Blueberry Trifle
- Serves
8 to 10
- Difficulty
Medium
Published 1993
A beautiful summer trifle, made even better when it is served with custard sauce.
Ingredients
6 cups 6 tablespoons 1
Method
Put the blueberries, simple syrup, and lemon juice in a heavy-bottomed saucepot. Cook over medium heat until the berries begin to give off some of their liquid.
Purée half of the blueberries in a food processor fitted with the metal blade. Stir the purée back into the other blueberries. Reserve
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