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  • 1/3 cup sugar
  • 2 teaspoons cornstarch
  • 2/3 cup cold water
  • 2 cups blueberries
  • 4 cups bite-size cantaloupe chunks
  • 2 cups mamey sherbet or mango sorbet
  • Fresh blueberries (optional)


  1. In a medium saucepan, combine sugar and cornstarch; stir in water. Cook and stir over medium-high heat until mixture comes to a boil. Add blueberries and cook, stirring occasionally, 5 minutes or until thick. Cool.
  2. Spoon cantaloupe into stemmed glasses, top with sherbet, blueberry sauce and blueberries.
Recipe by Jean Kressy

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The recipe was originally published as Blueberry Sundaes with Cantaloupe on

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