This easy blackberry sauce in ready in just minutes and is perfect as an ice cream topping, oh the joy when the warm sauce starts to melt a perfect lemon sorbet or drizzle the cooled sauce over cheesecake. Serve for breakfast poured on homemade pancakes or serve as an elegant accompaniment to a cheese plate.
Small batch fresh blackberry sauce served warm over pancakes or dessert. Tasty served chilled with a cheese plate.
- 1 (6-ounce) package fresh blackberries
- 2 tablespoons sugar
- ½ teaspoon lemon zest
- 1 tablespoon water
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- Rinse the blackberries and pat dry. You can cut larger berries in half.
- In a small saucepan combine the sugar, lemon zest and blackberries and cook on medium heat for 8-10 minutes or until the berries soften.
- Mix the lemon juice and water in a small measuring cup or glass. Whisk in the cornstarch to make a paste.
- Pour the thickener into the blackberries and stir occasionally until the mixture begin to thicken, about 4-5 minutes.
- Transfer sauce into a mason or jelly jar and let cool.The sauce will continue to thicken as it cools.
recipe can be doubled.
As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases. Any commission earned will not increase the cost to the buyer.
Serving Size:2.5 ounces
Amount Per Serving: Calories: 28Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 0g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
- Fresh Blackberries: Pick fresh ripe and plump blackberries, you can also use a combination of berries.
- Sugar: Plain granulated sugar is used to release the juices from the berries.
- Lemon: You use both the lemon zest and fresh-squeezed juice.
- Cornstarch: Cornstarch is used to thicken the blackberry sauce.
How to Make the Sauce
Rinse and dry the berries.. In a bowl cover the blackberries with sugar and let sit for about 30 minutes.
In a small saucepan combine the sugar, lemon zest and blackberries and cook on medium heat for 8-10 minutes or until the berries soften.
Mix the lemon juice and water in a small measuring cup or glass. Whisk in the cornstarch to make a paste. Pour the thickener into the blackberries and stir occasionally until the mixture begin to thicken, about 4-5 minutes.
Transfer the blackberry sauce into a mason or jelly jar and let cool. The sauce will continue to thicken as it cools.
Ways to use Blackberry Sauce
Amazing as a cheesecake topping, check out my creamy 6-inch cheesecake recipe.
- Pour over warm pancakes or french toast
- Drizzle the warm blackberry sauce over vanilla ice cream
- Use as a fruit filling in crepes
- The sauce isn't just for dessert, it's also wonderful served over succulent roasted pork.
- Mix the blackberry sauce in yogurt and granola.
- Amazing with a roasted chicken.
How to store the blackberry sauce
If you have any leftovers over store them in a jelly jar with a lid. The sauce can be refrigerated for up to 3 days.
How to tell if blackberries are ripe?
A ripe blackberry has a deep dull black color, not shiny. It will feel a little soft to the touch slightly tender. If the blackberry is red or purple, it's not ripe yet.