Rudey's Room

Blackberry Sauce Recipe

V, my oldest, and I made a special dessert for Father’s Day. If you want to add a punch of antioxidants to your ice cream this summer, try this topping. It was simply delish.

Blackberry Sauce

Bon Appétit  | April 2011

Yield: Makes about 3 cups

Active time: 15 minutes

Total time: 30 minutes


  • 2 16-ounce bags frozen blackberries (I used a mix of blackberries, blueberries and rasberries).
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice, divided
  • 4 teaspoons cornstarch
  • 1/2 teaspoon finely grated lemon peel


Bring frozen berries and sugar to simmer in heavy large saucepan over medium-high heat, stirring often. Simmer 1 minute. Stir 1 tablespoon lemon juice and cornstarch in small bowl until cornstarch dissolves. Add to berries and stir until thickened, about 1 minute. Mix in remaining 1 tablespoon lemon juice and lemon peel. Cool slightly. Serve warm or at room temperature. DO AHEAD: Sauce can be made up to 3 days ahead. Cover and chill. Rewarm slightly before serving.

My suggestion: Warm up the sauce, and serve it over vanilla ice cream. Grab a chunk of your favorite chocolate and grate on top. What’s not to love?!

Ciao for now.

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