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.
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.
- 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
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.
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.
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.