Strawberry-Blackberry Sauce Recipe | Sauced


Sometimes a recipe just hits at the exact right time. It was a hot day and I was exhausted, but still determined to make a sauce recipe that night, even if the thought of spending a long time in the kitchen seemed torturous.

I started perusing Photograzing, where this strawberry-blackberry sauce over a couple scoops of ice cream by The Cooking Bride came up—it was just what I needed.

Filled with berry freshness, the sauce takes full advantage of the seasonally excellent fruit. It's bright and sweet with just a hint of tartness, and takes no more than 15 minutes to throw together. When I was eating it, nothing seemed like a better complement to vanilla ice cream but later, once I had crashed, I dreamed of the waffles and pound cakes it could also adorn.

Recipe Facts



Active: 15 mins
Total: 15 mins
Makes: 2 cups

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  • 2 cups whole fresh blackberries
  • 2 cups trimmed and halved fresh strawberries
  • 1 cup granulated sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla


  1. Place blackberries and strawberries in jar of a blender and puree until smooth. Place a fine mesh strainer on top of a small sauce pan and strainer berry mixture into pan.

  2. Add sugar, lemon juice, and salt to pan with berry juice and whisk together over high heat. Bring to a boil, reduce heat, and simmer until mixture thickens slightly, about 5 minutes.

  3. Remove from heat and stir in butter and vanilla. Let sauce sit until it reaches room temperature then serve or place in an airtight container and store in the refrigerator.