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We love this colorful, patriotic recipe from Sienna! It's rich, creamy coconut ice cream smothered in blueberry sauce and fresh strawberries. Try it out this 4th of July!
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1 cup fresh blueberries, a few reserved
1 cup sugar
1 cup water
1 tablespoon fresh lemon juice
2 cups fresh strawberries, sliced
2 pints coconut ice cream or sorbet
Combine blueberries, sugar, and water in a small sauce pan over medium heat. Stir with a wooden spoon to crush blueberries and dissolve sugar. Simmer until just thickened. Remove from heat, allow to cool and stir in lemon juice. While syrup is cooling layer sliced strawberries and coconut ice cream in a tall glass. Top with blueberry syrup and reserved fresh blueberries.
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