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

Ingredients

• 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

Preparation

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.