Lemon Blackberry Sauce
- 5m Prep Time
- 10m Cook Time
- 15m Ready In
A sweet and tart blackberry sauce made with honey and lemon zest, perfect for pancakes, ice cream, or yogurt.
Ingredients
- 237 ml whole fresh blackberries
- 78.9 ml honey
- 4.93 ml lemon zest
- 14.8 ml freshly squeezed lemon juice
- kosher salt
Nutrition (per serving, estimated)
Estimated based off 4 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1987 mg
- Iron: 102 mg
- Magnesium: 288 mg
- Phosphorus: 274 mg
- Potassium: 1334 mg
- Zinc: 9.02 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml whole fresh blackberries
- 78.9 ml honey
- 4.93 ml lemon zest
- 14.8 ml freshly squeezed lemon juice
- kosher salt
Let's Cook
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Step 1.
In a 2-quart saucepan over low heat, combine the blackberries, honey, lemon zest, lemon juice, and a pinch of kosher salt.
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Step 2.
Increase the heat to medium and stir the mixture until it reaches a bubbly simmer.
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Step 3.
Using a potato masher, press and mash the berries while stirring the mixture.
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Step 4.
Reduce the heat to low, keeping the mixture lightly simmering (a few bubbles) for 5 to 7 minutes, stirring often. Taste midway and adjust sweetness or acidity with more honey or lemon juice if desired. The syrup should reduce by almost half.
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Step 5.
Serve the sauce immediately, or let it cool and store in a clean jar in the refrigerator for 1 to 2 weeks. Note that the syrup will thicken more as it cools.