Preparation Steps

• 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, stirring occasionally.
• Run the blueberry mixture through the fine mesh strainer to extract the 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, then pour in the cornstarch slushy while constantly whisking.
• Cook until thickened, stirring occasionally for about 5-7 minutes.
• Cool completely before serving.