Blackberry sauce recipe

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  • Yield: 175 ml (¾ cup)


  • 2 cups (300 g) blackberries
  • 1 organic grated lemon zest
  • ½ freshly squeezed lemon juice
  • 1 tablespoon pure maple syrup or raw honey, or more if desired
  • ¼ teaspoon ground cinnamon
  • Pinch of fine sea salt
How to Make It
  1. Put the blackberries, lemon zest and juice, maple syrup, cinnamon, and sea salt in a blender and blend on high speed until completely smooth.
  2. Sweeten with more maple syrup if desired. Store in a tightly sealed glass container in the fridge for up to 1 week. Serve at room temperature.

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