It’s been forever since I shared an easy dessert recipe, so here is one that I’ve become obsessed with. It makes the most of fresh in-season berries and is a great way to use up those strawberries, cherries, and blueberries that are about to go bad. Serve this beautifully colored sauce over vanilla ice cream or grilled pound cake. You don’t have to puree it, but the texture will be more like a compote than a sauce.
A couple of weeks ago I shot eleven videos for a series on E-How. It was my first time back in front of the camera in awhile, so I may seem rusty, but I had such fun making the videos and working with Ehow’s camera man, Steven. There’s a video that corresponds to this recipe! However, I’ve run into some technical difficulties embedding it here. For more details on how to make the berry sauce, watch it on Ehow. Oh and let me know what you think.
Fresh Berry Sauce
3 cups mixed berries (strawberries, cherries, blueberries, blackberries, raspberries — whatever combination you want!)
1 lemon, zested and juiced
1/3 cup sugar
- In a medium saucepan, combine the berries, lemon zest and juice, and sugar. Bring to a boil over high heat.
- Bring the heat down to low and simmer for 10 minutes.
- Carefully transfer the mixture to a blender. Process until smooth.
- Strain the sauce into a clean bowl or serving dish. Serve warm or at room temperature over ice cream or pound cake.
Makes about 2 cups.