2 tablespoons cornstarch
1 pint fresh or frozen blueberries
1/2 cup granulated sugar
Grated rind and juice of 1 fresh lemon
1 1/2 cups water
4 lemon peel twists for garnish
Combine cornstarch and sugar in medium saucepan. Stir in water, blueberries, lemon rind and juice. Cook over low heat while stirring constantly until flummery bubbles and thickens.
Spoon into sherbet glasses and chill. Garnish with a twist of lemon peel.
Makes 4 servings.