Seedless blackberries would be the best choice for this sauce, but large, juice filled seeded berries are equally delicious. Just press the sauce through a strainer to remove the unwanted seeds.
INGREDIENTS | YIELD: 2 CUPS
- 1¼ pounds fresh blackberries, rinsed
- ½ cup sugar
- 2 teaspoons fresh lemon juice
INSTRUCTIONS:
- Place all ingredients in a food processor and purée until smooth.
- Press through a mesh strainer to remove seeds, if desired.
- Refrigerate, covered, until needed, up to 3 days.
