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 blackberry topping for cheesecake. Serve for breakfast poured on homemade pancakes or serve as an elegant accompaniment to a cheese plate.
- 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 berries with sugar and let sit for about 30 minutes.
- Cook berries in a small saucepan.
- Mix the cornstarch and water to make a paste.
- Add the cornstarch paste to the berries and stir.
- Continue cooking until berries begin thickening.
Ways to use Blackberry Sauce
Amazing as a cheesecake topping, check out my creamy 6-inch cheesecake recipe.
- Pour the sauce over warm pancakes or french toast
- Drizzle the warm fruit 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.
How to store the blackberry sauce
If you have any leftovers over store in a jelly jar with a lid. The sauce can be refrigerated for up to 3 days.