Blueberry Sauce

Preparation info

  • Difficulty


  • Yield

    2 cups

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

This is wonderful over ice cream or served with cakes, puddings, and fruit trifles.


  • 4 cups blueberries
  • ¼ cup Simple Syrup
  • 1 teaspoon freshly squeezed lemon juice
  • Pinch salt


Put the blueberries in a heavy-bottomed saucepot. Add the simple syrup, lemon juice, and salt.

Cook the blueberries over medium heat until they begin to give off some of their juice.

Purée half of the blueberries in a food processor and then strain the purée through a medium-holed strainer. Stir the purée back into the blueberries.

Serve warm or at room temperature.