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Ingredients
½ cup sugar
2 tablespoons cornstarch
1 cup boiling water
2 tablespoons butter
1 teaspoon finely grated lemon rind
1 ½ tablespoons lemon juice
⅛ teaspoon freshly grated nutmeg, optional
½ cup blueberries
Nutritional analysis per serving
51 grams carbs; 24 milligrams cholesterol; 280 calories; 3 grams monosaturated fat; 6 grams saturated fat; 9 grams fat; 1 gram fiber; 6 milligrams sodium; 43 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine sugar and cornstarch in small saucepan.
- Step 2
Over low heat gradually add boiling water, stirring rapidly. Let simmer about 4 minutes.
- Step 3
Remove from heat and stir in butter, lemon rind and lemon juice, nutmeg and blueberries. Serve hot, warm or chilled.
Private Notes
Comments
This is a great, easy sauce, but not lemony enough for me. Simple fix: Increase lemon juice to 2.5 tablespoons and zest to 2 teaspoons. BTW, I used a commercially available non-dairy butter made with coconut milk and cashews. It worked well in this recipe.
The finished sauce ended up being kind of a sad color so I blended it. Lovely!
This is a great, easy sauce, but not lemony enough for me. Simple fix: Increase lemon juice to 2.5 tablespoons and zest to 2 teaspoons. BTW, I used a commercially available non-dairy butter made with coconut milk and cashews. It worked well in this recipe.