Making Blueberry Sauce

Blueberry Sauce for my Blueberry Cheesecake Ice Cream

I am making Blueberry Cheesecake ice cream. The question is how to incorporate the blueberries into the ice cream. There’s the option of just mooshing the blueberries into the ice cream or (which I usually do) buy an organic blueberry jam and layer the thing in. But ever since Cheryl made cherry sauce for our cheesecake, I thought it would be a great idea to do the same thing with blueberries.


Blueberry Sauce

Blueberries have a very mild flavor with a nice sweet-tart balance that seems to go well with baked goods like cheesecakes, pancakes, biscuits and scones and if you tart it up a bit with a bit of mint, roast pork or lamb.

And because there’s no preservatives, this sauce will last at most 3-4 days in the fridge.

Ingredients: (makes about 2 cups of sauce)

  • 250g of Blueberries, washed
  • 50g of Sugar, coarse
  • 1 tbsp of Lemon Juice, freshly squeezed
  • 1 tbsp of Aqua, cold
  • 1 1/2 tbsp of Cornstarch
  • 2 tbsp of Vodka*

*my hand tends to tremble and shake when I pour the vodka into the spoon, so I make sure it’s over the saucepan. 🙂


  1. Mix the cornstarch, Aqua and lemon juice in a bowl to make slurry
  2. In a medium saucepan using medium heat, stir the sugar and blueberries continuously until blueberry juice emerges and dissolves the sugar to make a syrup
  3. Pour the slurry into the saucepan and stir into the blueberry syrup
  4. Leave to boil for 1 minute and take off heat immediately
  5. Add the Vodka and stir
  6. Leave to cool for 20-30 minutes (for the flavors to integrate) before serving


  • Stir continuously to avoid burning the sugar.
  • Taste often to get the balance you want; titrate with either the sugar or lemon juice.
  • If you don’t have Vodka, Kirsch would do nicely.
  • Some might add a tsp of Vanilla Essence with the Vodka, I feel it distracts from the flavors but feel free to do so.
  • I would let the sauce sit for longer to let the flavors develop.
  • Let it cool down completely before putting in the fridge.
  • Juice Vodka and the Slurried Kirsch would be a great name for a rock band.


Posted on 14th Jul 2010 in Baked Goods, Food and Drink, Recipes


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