Perfect over vanilla ice cream and a true treat as a topping for the lemon ice cream.
Ingredients
- 2 cups fresh blueberries
- 1 tablespoon cornstarch
- 1/4 cup sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- Pinch of fine salt
- 1 tablespoon extra virgin olive oil
Directions
Mix 1-1/2 cups blueberries, cornstarch, sugar, water, lemon juice, and salt in a saucepan and bring to a boil, stirring frequently. Turn the heat down to a simmer and cook for 5 minutes. Off the heat, use a potato masher to mash the blueberries a bit. While still warm (but not hot), fold in the olive oil and the rest of the blueberries. The sauce will continue to thicken as it cools.
Yields 2 to 2-1/2 cups