My nanny has some thorn-less blackberry vines growing on her farm and I have been diligently picking some every time that I am up there. These berries are big and plump, and, yep, full of tiny annoying seeds. I wanted a sauce to go with the dairy free vanilla ice cream that I posted about last week, and I found this recipe at delish.com.
I tweaked it just a little and it was so good! The color was out of this world, and the flavor went perfectly with the ice cream. I bet this would also be great with angel food cake. I might have to try that, too! Angel food cake, homemade vanilla ice cream, and homemade blackberry sauce sounds pretty good to me.
2 cups fresh blackberries (You can also use frozen. Just let them soften up a little.)
1/4 cup granulated sugar
1/8 cup water
1/2 tbsp. lemon juice
Bring the blackberries, sugar and water to a simmer over low-medium heat in a saucepan, stirring occasionally. Simmer for 5 minutes. While this was simmering, I mashed the berries with a potato masher.
Strain the sauce through a fine sieve into a bowl. Add the lemon juice. Chill until ready to use. I made mine the night before and the color really developed over night.
Picture Perfect Cooking 