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Blackberry sauce/topping

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Just picked a ton of perfectly ripe blackberries. Now i need the perfect accompaniment to ice cream. Any suggestions? TIA

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  1. Keep it simple.

    1. Mash a few of the berries, leaving the rest whole. Sugar to taste, lemon juice if need more acid.

    2. As above, but splash of decent balsamic vinegar & sugar to taste.

    1. I like to combine blackberries, with some sugar, a healthy squeex of lime and some brandy, and blend all together. And then strain. Chill and then serve.

      1. i'm not much for liquor in my sauce (though if i did add it i'd probably opt for creme de cassis in this case), but a big +1 for ipse's suggestion of lime - i prefer it over lemon with blackberries.

        i also love the balsamic route - one of my favorites with berries. a pinch of freshly ground pepper is pretty amazing with it too.

        4 Replies
        1. re: goodhealthgourmet

          ghg,

          I'm curious, as another person who has made blackberry sauce, have you found anything to do with the blackberry "roughage" that's left behind after straining?

          1. re: ipsedixit

            unfortunately no, because those horrible little seeds are mixed in with the pulp and i haven't found a way to separate them out. seedless blackberries would truly be a gift...

            1. re: goodhealthgourmet

              See, I find this a bit odd.

              When I eat blackberries straight, I don't mind the seeds at all; in fact, I don't even notice them. Just pop them straight into my mouth.

              And there are certain blackberry jams or preserves that actually have the seeds, and I find that ok as well.

              Dunno why a blackberry sauce would necessarily require removal of the seeds.

              Maybe next time I will experiment with a "rustic" blackberry sauce and not strain after it's been pureed.

              1. re: ipsedixit

                i think it depends on the crop, and on how sensitive you are to the seeds. sometimes they're pretty small and innocuous, but i've gotten the occasional batch with seeds that were so large and bitter i couldn't even enjoy the berries.

                even the small seeds always find a way to get lodged in my teeth, so i prefer to strain them out when mashing or pureeing.