Ingredients
Scale
- 3/4 cup water
- 2 tablespoons cornstarch
- 1 cup 100% juice concentrate (grape juice concentrate works good for blueberries and white grape juice concentrate for raspberries or strawberries)
- 3 cups fresh (or frozen) berries (blueberries, raspberries, strawberry, blackberries)
- 2 teaspoons lemon juice
- pinch of salt (optional)
Instructions
- In a small saucepan, before adding heat, whisk together water and cornstarch to make a slurry.
- Add the juice concentrate and bring to a boil while stirring.
- Next, add the berries and carefully stir to coat them. Turn off the heat, and let the sauce sit for 5 minutes.
- Stir in the lemon juice and a pinch of salt.
Serve over your favorite breakfast foods, such as pancakes, waffles, and granola, or serve over vanilla ice cream, shortcake, or cheesecake for an extra special dessert.
Store in the fridge in an airtight container for up to a week or freeze for up to three months.