Instructions: Combine sugar with 1/2 cup water, and heat in small pan until the sugar is dissolved and the simple syrup thus formed comes to the boil.

Add blueberries, bring back to the boil, and simmer for a couple of minutes. Meanwhile, make a paste of the cornstarch and equal amount of water.

With a slotted spoon, remove the berries and set aside for the moment. Stir the corn-starch-and-water paste into the hot syrup and boil it, stirring, until it clears and thickens.

Off the heat, stir in the lemon juice and vanilla. When the sauce has cooled a bit, stir in the blueberries again. Chill. Before serving, clean and hull the strawberries, and cut any large ones into bite-sized pieces. Gently fold into the blueberry sauce, and chill again until time to pour over the vanilla ice cream or yogurt.

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