Blueberry Ice Cream Topping. 1 cup fresh or frozen blueberries. 1 tablespoon (15ml) fresh lemon juice.
Jo and Sue Blueberry Ice Cream
Mix sugar, cornstarch, and salt together in a medium saucepan. 1 cup fresh or frozen blueberries. Stir in water and lemon juice. 1 tablespoon (15ml) fresh lemon juice. Cook and stir over low heat until sugar is dissolved. In a saucepan, combine the blueberries, water, sugar and salt; 1 and 1/2 teaspoons cornstarch. Set over medium heat and bring to a simmer. 1/3 cup (80ml) warm water. 1/2 teaspoon grated lemon zest.
1 cup fresh or frozen blueberries. Mix sugar, cornstarch, and salt together in a medium saucepan. 1 tablespoon (15ml) fresh lemon juice. 1 and 1/2 teaspoons cornstarch. In a saucepan, combine the blueberries, water, sugar and salt; 1/3 cup (80ml) warm water. Place all the ingredients into a medium sauce pot. 1/2 teaspoon grated lemon zest. 2 cups ( 1 pint; Stir in water and lemon juice. Cook and stir over low heat until sugar is dissolved.
