- 8
- 10 mins
- 20 mins
Ingredients
- 1 lb fresh strawberries, hulled and thinly sliced
- 6 oz (1 dry half pint) fresh raspberries
- 6 oz (1 dry half pint) fresh blueberries
- 6 oz (1 dry half pint) fresh blackberries
- 1 tablespoon fresh lemon juice, from 1 lemon
- 3/4 cup sugar
Preparation
Step 1
Combine the all of the berries in a large bowl and stir gently to combine. Spoon about 2/3 of the mixed berries into a medium saucepan; transfer the remaining berries to a small bowl and refrigerate until ready to serve.
Add the lemon juice and sugar to the berries in the sauce pan. Bring to a gentle boil over medium heat and cook until the fruit is syrupy, about 5 minutes.
Transfer the hot berry mixture to a blender and purée until smooth. Set a fine mesh strainer over a bowl. Pour the sauce into the strainer and use the back of a soup ladle and circular motions to force the sauce through the strainer and into the bowl. Discard the seeds that remain in the strainer. (I used a fruit mill with a fine blade instead of a blender & strainer)
Refrigerate the berry sauce until cold or ready to serve.
Before serving, add the reserved berries to the sauce and stir to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached.
Freezer-Friendly Instructions: The sauce can be frozen in an airtight container for up to 3 months.