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Blackberry Sauce

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

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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.

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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.

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