While Louisiana’s blueberry season is short and sweet, it’s worth marking your calendar to get your hands on some of these baby blues. From U-pick farms to the Red Stick Farmer’s Market, be sure you grab all you can in those early summer weeks. Eat your fill, then tuck some away in the freezer. Frozen berries are perfect for smoothies and sauces like this one. Grab a spoon!
Time: 15 min
Makes 1 cupRating
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Loading...| 2 cups fresh or frozen blueberries | |
| 1/2 cup water | |
| 1/4 cup granulated sugar | |
| 1/4 cup Ginger Sugar | |
| Juice of 1/2 lemon | |
| 1 Tbl cornstarch + 1 Tbl water | |
| 1 tsp Pure Vanilla Extract | |
| Zest of 1/2 lemon | |
| 1 Tbl Crystallized Ginger |
| 1. | In a saucepan over medium heat, combine the blueberries, water, granulated sugar, Ginger Sugar and lemon juice. Stir frequently, and bring to a low boil. |
| 2. | Stir together the cornstarch and water to create a slurry. |
| 3. | Slowly stir the cornstarch into the berries. Take care not to crush the blueberries. Simmer until the sauce is thick enough to coat the back of a metal spoon, about 5 minutes. |
| 4. | Turn off the heat and stir in the zest and Pure Vanilla Extract. You can stir in the Crystallized Ginger or reserve it to garnish the dish. We like to spoon the sauce over ice cream and then sprinkle with Crystallized Ginger for a little pop of heat and crunch. |
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