Blackberry Sauce
This very glossy, deeply colored sauce is especially good with Vanilla Ice Cream (page 143), but it also shines brightly alongside a fruit tart or a summer fruit galette.
Recipe information
Yield
makes 1 cup (250 ml)
Ingredients
2 1/2 cups (12 ounces/340 g) blackberries
3 tablespoons (45 g) sugar, or more to taste
1/4 teaspoon freshly squeezed lemon juice
Preparation
Step 1
Purée the berries and remove the seeds by passing them through a food mill fitted with a fine disk into a medium bowl. Or, process the berries in a food processor fitted with the metal blade, then, using a rubber spatula, press the purée through a fine-mesh strainer set over a medium bowl.
Step 2
Whisk in the sugar and lemon juice until the sugar dissolves. Taste for sweetness and add more sugar, if desired.
Storage
Step 3
This sauce can be stored in the refrigerator for up to 3 days.
