This summer, I have noticed a pattern developing in my behavior. I have a problem with buying way too much fruit. More than The Husband, Little Tot, and myself can eat before it ripens and turns mushy.
There, I admitted it. Isn’t that the first step towards recovery?
You may recall, I bought a boatload of fruit a few weeks ago with the intention of making a boatload of popsicles. By the following weekend, I still had a full pint of blackberries and half a clamshell of strawberries that really didn’t look too appetizing anymore.
I decided the only thing left to do was turn my forgotten berries into a fruit sauce for buttermilk pancakes. It went over so well, the pancakes disappeared before I even had time to take a picture.
Then I discovered this sauce is equally delicious over vanilla ice cream.
Which now has me thinking about banana splits.
Note to self, banana splits for dinner tonight. . .
Strawberry Blackberry Sauce
- 1 pint (2 cups) fresh blackberries
- 1 pint (2 cups) fresh strawberries, trimmed and halved
- 1 ¼ cups granulated sugar
- 1 ¼ tablespoons fresh lemon juice
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla
- Puree berries in a blender or food processor. Strain through a fine mesh sieve. This should produce 1 ½ - 2 cups of berry juice.
- Pour berry juice in a small saucepan. Combine sugar, lemon juice, and salt and stir into berry juice. Bring to a boil, then reduce to a simmer and cook for four minutes.
- Remove from heat. Stir in butter and vanilla.