1 Put the blueberries, caster sugar, lemon juice, 1 sprig of mint and 4 tbsp water into a saucepan. Boil, stirring until the sugar has dissolved. 2 Simmer the mixture gently for about 10 minutes. Then taste and adjust the sweetness as desired, adding more lemon juice if too bland. 3 Remove the sprig of mint. Chop or shred the leaves of the remaining mint sprig, stir into the sauce and serve warm or cold. Recipe by: Sophie Grigsons Herbs
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 8|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.6mg||0 %|
|Potassium 32.8mg||1 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 14.7g|
|Protein 0.3g||0 %|
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Calories per serving: 60
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