Ingredients
1/2
cup sugar
2
teaspoons cornstarch
1/2
cup water
1/2
teaspoon grated gingerroot
1
pint (2 cups) fresh blueberries
1/2
teaspoon finely shredded lemon peel
1
tablespoon fresh lemon juice
1 1/2
pints (3 cups) vanilla ice cream or frozen yogurt
Preparation
In medium saucepan, combine sugar and cornstarch; mix well. Gradually stir in water until smooth. Add gingerroot and 1/2 cup of the blueberries; cook over medium heat until mixture boils and thickens, stirring constantly.
Remove saucepan from heat. Stir well to break up berries. Stir in lemon peel, lemon juice and remaining 1 1/2 cups blueberries. Serve warm or refrigerate until serving time.
To serve, scoop ice cream into individual dessert bowls. Top each with blueberry sauce.
