Quck and easy to make...here’s a delicious blueberry sauce to pair with Semolina Ricotta Cake (Migliaccio), pound cake, or cheese cake. It’s also wonderful just spooned over vanilla ice cream. You can use fresh blueberries if available, but frozen at home or frozen berries from the supermarket work just as well. Enjoy!

Blueberry Sauce
Yield about 1 cup

INGREDIENTS

• 2½ -3 cups of fresh or frozen blueberries

• 5 tablespoons sugar

• ¼ cup of water

• about a 3-4 inch strip of lemon zest (no white pith)

• 1 tablespoon fresh lemon juice

• 2-3 tablespoons Limoncello (optional)

PREPARATION

1. Mix the blueberries, sugar, water, and lemon zest in a medium saucepan. Bring to a boil over medium heat. Lower heat to medium and simmer for 2-3 minutes.

2. Strain the liquid into a blender or food processor and add half the berries reserving the remaining fruit and lemon zest. Buzz the mixture for 20-30 seconds.

3. Strain the mixture back into the saucepan and add the reserved berries, lemon zest, lemon juice, and limoncello if using. Bring to a boil over medium heat, simmer, and reduce the liquid for about 5 minutes.

4. Remove the lemon zest and cool the sauce to room temperature. The sauce thickens as it cools and will keep in the fridge for 3-4 days in a covered container.

*NOTE: if you want a slightly thicker sauce, mix 1/2 teaspoon cornstarch with 1 tablespoon of water until smooth and add to the sauce while still hot; stir and simmer for a couple of minutes.