Makes 8 servings

Notes: Measure ingredients before dinner. Heat just before serving.

How to Make It

Step 1

With a vegetable peeler, pare off yellow peel from lemon and mince. Ream juice from lemon.

Step 2

In a 5- to 6-quart pan, mix 3 tablespoons lemon juice (save extra for other uses), sugar, and cinnamon. Stir over high heat until mixture is boiling vigorously, 2 to 3 minutes. Remove from heat and stir in lemon peel and blueberries.

Step 3

Serve warm or cool. Spoon into bowls and top with lemon verbena sabayon.

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