Fresh Blueberry Lime Sauce

Fresh Blueberry Lime Sauce with Northwest Blueberries

Blueberry season is in full swing in the Northwest. Yesterday, the Pike Place Market was overflowing with these silvery purple jewels. I nibbled my way around until I found a local grower whose berries seemed just right: full and multidimensional in flavor with good acidity to balance their sweetness.

Then I rushed them home and made this sauce, which I intend to use as either a key ingredient or accompaniment to several blueberry desserts I’m developing this week in the OtherWorldly Kitchen. On the roster are Blueberry, Lime & Rose Petal Cheesecake with Toasted Almond Crumble, Blueberry Ginger Spritzer with Lavender Ice Cream, and Blueberry Limeade with Lemon Verbena & Mint.

Additionally, this sauce is divine over ice cream (especially Candied Ginger Ice Cream), on pancakes (especially MauiJim’s Cottage Cheese Pancakes), with soufflé (especially Fresh Lime Soufflé), and as an accompaniment to a simple teacake (especially Lavender Teacake).

Candied Ginger Ice Cream with Blueberry Lime Sauce

You may also want to serve with a blueberry version of Rhubarb Cornmeal Upside-Down Cake. For the Rhubarb Topping, simply swap out the rhubarb for an equal amount of blueberries, skip the anise, and instead add the finely grated zest of 1 large lime and ½ teaspoon rose petal extract. Serve the cakes accompanied with this sauce. OMG!

Or perhaps try as an accompaniment to a blueberry version of Balotin Cherry & Lime Crisp with Toasted Almond Streusel. In which case, you simply need to swap the pie cherries for blueberries. Everything else remains the same. Again, OMG!

If you missed our recently posted Fresh Blueberry Primer, by all means check it out. The section on Great Partners is especially useful for developing new and exciting flavor combinations with blueberries in the starring role. I can’t wait to try them all myself.

Fresh Blueberry Lime Sauce

Blueberry Lime Sauce

This heavenly, deep violet sauce lends itself to endless flavor variations. I include a few of my favorites after the basic recipe.

2 pounds fresh blueberries (about 6½ cups)

1 cup cold water

½ cup sugar

finely grated zest of 2 large limes

½ cup fresh lime juice

¼ teaspoon lime oil (or ½ teaspoon lime extract)

  1. In a large saucepan, add the blueberries, water, sugar, lime zest, and lime juice.
  2. Bring to a simmer and simmer slowly for about 10 minutes, until most of the berries have released their juice.
  3. Remove from the heat, cool somewhat, and put through a food mill.
  4. Strain the sauce though a fine, triple-mesh chinoise set over a deep bowl or pitcher, pushing against the solids periodically to speed the draining process.
  5. Pour the strained sauce into a covered container, stir in the lime oil, and store in the refrigerator until needed.

Makes about 4 cups sauce.


Blueberry, Lime, & Rose Petal Sauce

  • At step 5, add ½ teaspoon rose petal extract (or 2 drops of rose petal oil).

Blueberry, Lime & Lavender Sauce

  • At step 1, add 1 teaspoon culinary grade, dried lavender blossoms.
  • At step 5, taste, and if desired, add ½ teaspoon lavender extract.

Blueberry Lemon-Ginger Sauce

  • Substitute lemon zest, juice, and oil or lime zest, juice, and oil.
  • At step 1, add 2 tablespoons chopped fresh ginger.
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    • sms bradley says

      Wonderful, Louise! Thanks so much for stopping back to let me know. I will post a couple more recipes this week that make good use of that syrup. It’s so nice to have it on hand.


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