Cooking Instructions

• In a small sauce pot, combine blueberries, lemon juice and ⅓ cup of white granulated sugar. Cook, covered, over medium-low heat for about 15 minutes. Stir occasionally. The blueberries should be fully cooked and mushy.
• Run the blueberry mixture through the fine mesh strainer to get the juice out. Press the blueberries into the strainer to get all the remaining juice.
• Return the blueberry juice to the sauce pot and whisk in the remaining sugar and POM juice. Combine cornstarch with a splash of cold juice or water, mix well. Pour in the cornstarch slushy while constantly whisking.
• Cook until thickened. Bring the mixture to a gentle simmer over medium heat and lower the heat to medium-low. Keep slowly whisking until the syrup thickens. Cook for about 5-7 more minutes, stirring from time to time.
• Cool completely before serving.