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.
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.