Blueberry Amaretto Sauce

In a small bowl, whisk together the cornstarch and a tablespoon of water until fully dissolved and no lumps remain, creating a smooth slurry. Set aside.

Combine the fresh or frozen blueberries, remaining water, and lemon juice in a medium saucepan over medium heat. Stir occasionally and bring the mixture to a gentle simmer.

Once the blueberries begin to burst and release their juices, use the back of a spoon or a muddler to lightly crush some of the berries, encouraging a thicker, more cohesive sauce.

Pour the cornstarch slurry into the simmering blueberry mixture while stirring constantly to prevent clumping. Continue to stir until the sauce visibly thickens.

Reduce the heat to low and let the sauce cook for an additional two minutes, stirring frequently, until it reaches a glossy, velvety consistency.

Remove the saucepan from the heat and stir in the amaretto liqueur, allowing the residual warmth to meld the almond-flavored notes into the sauce.

Taste the sauce and adjust with a little extra lemon juice for brightness or a pinch of sugar if a sweeter profile is desired. Serve warm over ice cream, cheesecake, or your chosen dessert.