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
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.