Combine sugar, cornstarch, lemon peel and salt in medium saucepan. Add blueberries and lemon juice and bring to a boil over medium-high heat. Boil 3 minutes or until thickened and about half the blueberries have burst. Cool and transfer to container or jar; refrigerate. Makes about 1 1/4 cups.
Spoon 2 tablespoons sauce over 1/2 cup scoops of Breyers® Natural Strawberry Ice Cream. Garnish, if desired, with lemon peel.