Blueberry-Lemon Sauce | PCC Natural Markets

Blueberry-Lemon Sauce

Yield: about 1 1/4 cups (enough for 6 sundaes)

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Cooked blueberries give a deep, jam-like flavor, while fresh berries offer a refreshing "pop" in this tangy sauce.



Add lemon zest to a small saucepan; set lemon juice aside.

Add 1 1/2 cups blueberries with sugar to the pan and cook over medium-high heat until most of the berries have popped and the juice has thickened a bit, 6 to 8 minutes. Remove from the heat and stir in remaining 1/2 cup berries and lemon juice.

Serve warm or at room temperature, or transfer to a container and refrigerate until ready for use. It will keep for up to 1 week.

Each serving: 70 cal, 0g fat (0g sat), 0mg chol, 0mg sodium, 19g carb, 1g fiber, 0g protein

Source: Recipe adapted from "Sweet Cream and Sugar Cones"

More about: blueberries, lemons, sauces


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login