My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended.

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
8
Yield:
6 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.

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  • In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.

Nutrition Facts

390 calories; protein 1.3g 3% DV; carbohydrates 100.5g 32% DV; fat 0.6g 1% DV; cholesterol 0mg; sodium 1.8mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/29/2004
Great recipe easy to make with strawberries. If you alter the number of servings don't add 4 cups of water in the second step. I had to use cornstarch to thicken it. Read More
(23)

Most helpful critical review

Rating: 3 stars
03/18/2009
I dunno if I did something wrong but this came out wayyyyy to watery I used half the water recomended and it was still more like a liquid than a sauce or topping. it did taste VERY good though I still poured it on my cheescake. Read More
(9)
13 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/29/2004
Great recipe easy to make with strawberries. If you alter the number of servings don't add 4 cups of water in the second step. I had to use cornstarch to thicken it. Read More
(23)
Rating: 4 stars
10/15/2003
This is a wonderful recipe to top off Angel Food cake with. I substituted orange rind for the lemon rind and apple/white grape juice for the lemon juice. I did not strain the pulp because I wanted to retain the fiber. I will save this recipe and use it again perhaps as written next time. Read More
(19)
Rating: 4 stars
06/09/2004
This was very good I did add some cornstarch to thicken it a little. Read More
(14)
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Rating: 5 stars
08/16/2007
Did great needed a bit of cornstarch or arrowroot to thicken but a good mixture and procedure. Chef Robear Read More
(9)
Rating: 4 stars
02/28/2011
Very nice topping. Will use this recipe again. Mashed the berries but did not discard anything - goes against the grain to throw good food out and besides we like a sauce with texture. Added cornstarch as I don't like a watery sauce. I note the recipe's author acknowledges the need for cornstarch to thicken the sauce - is there no way to amend a recipe once its published? Read More
(9)
Rating: 3 stars
03/18/2009
I dunno if I did something wrong but this came out wayyyyy to watery I used half the water recomended and it was still more like a liquid than a sauce or topping. it did taste VERY good though I still poured it on my cheescake. Read More
(9)
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Rating: 4 stars
08/17/2010
As the person who posted this recipe I've found after some reviews that you do need to add cornstarch to this recipe. I would say probably 1 tablespoon per cup of water. Thank you for the reviews and improving on this recipe over the years. Read More
(8)
Rating: 5 stars
11/07/2008
Excellent topping. I used strawberries instead and it turned out fabulous. I added some constarch as others had suggested. We used it over pound cake and vanilla ice cream...YUM! Read More
(6)
Rating: 5 stars
10/15/2003
Delicious and easy! Great for topping off any kind of breakfast including toast waffles and pancakes! Read More
(5)
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