Blackberry Sauce ~ Pureed blackberries with lemon juice and sugar thinned with water making a sweet sauce that can be used over ice cream, in cocktails, and pancakes; the possibilities are endless.I had a dream. That dream involved Prosecco. And ginger ale. And blackberry nectar.
I love nectars. Strawberry, mango, peach, all delicious. But my dream was dashed when I learned there was no such thing as blackberry nectar. Why is there no blackberry nectar? Strawberry nectar exists.
That left me revamping my recipe. I’d make my own blackberry something. It’s not a coulis because I didn’t heat it. It’s not a puree because I added water. For the sake of titles, I went bland and titled it ‘sauce.’ Now since I can’t make anything in small quantities, I knew I was going to need to find other uses outside the cocktail. Turns out eating it with a spoon is a really great way to use it up. But don’t worry, I have a few plans for this bad boy after I make my cocktail. Until then, it’s chilling out in the freezer. After I realized I had to make a few other recipes with it, the sauce rightly deserved its own post instead of just adding it to the cocktail post. But that cocktail is coming really soon.
I do recommended after pureeing it all in the food processor that you push it through a fine metal sieve. I like seeds and don’t mind them in my drinks or foods, but there is a reason most blackberry products are seedless; countless little buggers.
- 1-16 oz pkg frozen blackberries
- 6 tbsp sugar
- 1 tsp fresh lemon juice
- 1 cup water
To a food processor, add the blackberries, lemon juice, sugar.
Puree until it is a thick sauce.
Slowly add the water through the oil/liquid dispenser, quarter cup at a time, until it reaches the desired consistency.
Once the liquid has been incorporated, press the sauce through an fine mesh sieve to remove the seeds.
Freeze for up to 2 months or use within 3 days.