Blueberry Sauce (Blueberry Ice Cream Pie)

A sauce forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Blueberry Ice Cream Pie, where it is originally used.

Ingredients

• 3 cups (720 ml) blueberries, rinsed, well drained, and carefully picked over for damaged berries
• 1/3 cup (80 ml) granulated sugar
• 1 tsp. (5 ml) cornstarch
• 1/4 tsp. (1 ml) kosher salt
• 1 tsp. (5 ml) grated lemon zest
• 2 tsp. (10 ml) freshly squeezed lemon juice
• 1 Tbsp. (15 ml) water

Method

1. In large, wide, skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice and water, stir again to blend.
2. Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.
3. Set aside to cool; refrigerate sauce until completely chilled before proceeding.