Cooked blueberries provide a base for a sauce of whole fresh berries. Serve over lemon sorbet or pound cake. Source: EatingWell Magazine, July/August 1993

Melanie Barnard


Ingredient Checklist


Instructions Checklist
  • Combine 1 1/2 cups blueberries with the sugar, lemon juice and water in a large heavy saucepan. Cook over medium-low heat, stirring constantly, until the berries pop and a sauce forms, 5 to 10 minutes.

  • Remove the pan from the heat and stir in framboise (or Chambord), if using. Transfer the sauce to a bowl, cover and chill until cold.

  • Just before serving, stir in the remaining blueberries and raspberries.

Nutrition Facts

18 calories; 0.1 g total fat; 18 mg potassium; 4.5 g carbohydrates; 0.6 g fiber; 4 g sugar; 0.2 g protein; 8 IU vitamin a iu; 3 mg vitamin c; 2 mcg folate; 2 mg calcium; 2 mg magnesium;