2 tbsp. cornstarch
1/2 c. sugar
1 1/2 c. water
2 c. blueberries
Juice & grated rind of 1 lemon

Combine cornstarch and sugar. Stir in water, blueberries, lemon juice and rind. Cook over low heat, stirring constantly, until flummery bubble and thickens. Spoon into sherbet glasses and chill. Garnish with twist of lemon peel. Serve with thick cream. 4 servings.