I love this quick blackberry sauce for drizzling on many desserts – especially my Custard Rice Pudding with Berries.
Make the sauce when the blackberries taste sweet and not too sour.
Drizzle this on everything… Ice Cream, Frozen Yogurt, Cakes and Crepes!
Enjoy!
Karen
Karen's Quick Blackberry Sauce
I love this quick blackberry sauce for drizzling on many desserts - especially my Custard Rice Pudding with Berries.Make the sauce when the blackberries taste sweet and not too sour.
Equipment
- 1 small pot non- reactive
- 1 small fine mesh stainer
Ingredients
- 3/4 cups fresh blackberries
- 2 tablespoons pure cane sugar, I use organic
- 1 tablespoon filtered water
Instructions
- Wash and dry the berries, place then in a small pot with the sugar and water.Bring to a boil and turn heat down to a simmer. Simmer 5 minutes to soften the berries and reduce the syrup.
- Take off the heat and let stand 5 minutes, strain the berries: place a fine mesh stainer over a bowl to fit. Using a rubber spatula, press on the berries to release their juices and pulp. Keep pressing until only seeds are left in the strainer. (Discard the seeds.)
- Add the blackberry syrup to a clean glass container (Scrape the back of the strainer of every last drop.) Refrigerate and use within a week.Yes - you can freeze it too.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 17kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 22mgFiber: 1gSugar: 4gVitamin A: 29IUVitamin C: 3mgCalcium: 4mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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