Preparation:
1. Wash blueberries and put in saucepan.
2. Add water; cover and simmer for 10 to 15 minutes or until berries are tender.
3. Press berries through a sieve; stir in sugar.
4. Mix cornstarch with cold water; add to berry mixture.
5. Cover; cook over low heat until slightly thickened.
6. Chill blueberry sauce thoroughly.
7. Alternate scoops of sherbet and blueberry sauce in chilled parfait glasses; top with whipped cream. | 