Berry Sauce


Just in case some of you have not made a quick berry sauce, I thought I’d show you what I do. No cooking involved. And, you get to pick your berries.

Here’s the recipe:

Berry Sauce

2 bags frozen berries of choice – I used blackberries and raspberries – thawed
2 tablespoons white sugar
Good splash of liqueur like Triple Sec, which I used, or Chambord

Place all of the ingredients in the blender and blend until smooth.
Then pour the mixture through a sieve to catch all of the seeds, which I personally find annoying in berry sauces if they’re not removed.
When you’re done, you’re done. Serve cold or at room temperature.

It’s especially good with a semifreddo!

12 thoughts on “Berry Sauce

  1. Save the pulp/seeds in a jar and top with a cup or so of vodka next time. Leave for a week and strain through fine cheesecloth. Berry vodka. Delicious and you’re using what would have been waste. :-)

  2. What a great topping. And so simple. We usually have a lot of raspberries in the freezer. I need to remember this technique.

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