Tuesday, April 5, 2011

Blackberry Sauce

   This is basically the same as the raspberry sauce,except this recipe uses lemons,rather than oranges.
1 pint blackberries
1/4 c. sugar(you may add more if the berries aren't super-sweet)
2 tbsp. lemon juice
2 tbsp. cornstarch
1 c. water
  In a saucepan,combine the blackberries,sugar and lemon juice.In another bowl,combine the cornstarch & water.Add the cornstarch mixture to the blackberry mixture.Bring to a boil.Reduce heat and let simmer for 5 minutes.Puree the mixture in a blender or food processor.Strain through a sieve.
  This sauce keeps up to two weeks in the refrigerator.It is great spooned over ice-cream ,yogurt,or pound cake.

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