Blackberry (or Black Raspberry) Sauce--Simple, Summery, Sensational

If sorbet just doesn't sing to you, and you don't have time for blackberry or black raspberry cobbler, try this easy sauce. It makes a great ice cream sundae topping--try it over lemon sorbet as well as the more traditional vanilla ice cream.

Note that this sauce is cooked, so it is not a coulis--which although it sounds fancier ( and will likely cost more in a restaurtant) is not, in fact, as good.

Yes, the uncooked fruit coulis are in vogue now, but, trust me, brief cooking produces a blackberry or black raspberry sauce with much fuller flavor, more body, and more vibrant color. A cooked sauce is also more convenient, since it can be held in the refrigerator a few days.

BTW, if you're not familiar with black raspberries (shown below), they aren't quite like either red raspberries or blackberries.They are tart, bold, and black like blackberries, but have the complex berry flavor and aroma more reminiscent of raspberries. The best place to find them (other than growing wild in wooded areas!) is at farmer's markets and roadside stands during June and July.

The blackraspberries shown are ones I picked in the woods behind my house. The canes shown below are from earlier in the season when they were blooming and just beginning to set their fruit.

Blackberry or Black Raspberry Sauce

Tip: If you are a little short of 3 cups of berries, fill in with a pitted and chopped red or black plum or two. No need to peel the plums!

6 tablespoons granulated sugar

1 teaspoon cornstarch

3 cups fresh or unsweetened frozen (thawed) blackberries or black raspberries
3 tablespoons blackberry or peach brandy or orange juice

Generous pinch of finely grated lemon or lime zest (colored part of skin)

In a heavy, medium non-reactive saucepan stir together the sugar and cornstarch until well blended. Stir in the berries, brandy (or juice) and lemon zest. Bring to a gentle boil over medium-high heat, stirring. Continuing to stir, cook until the mixture thickens and clears, about 3 minutes. Remove from the heat; let cool. Press the mixture through a fine sieve, forcing through as much juice and pulp as possible and discarding seeds. Refrigerate in a nonreactive airtight storage container at least 1 hour, and up to 5 days. Stir briefly before using.

Makes a generous 1 cup (enough for 4 to 6 sundaes).