Blackberry Coulis

A smooth, tart, fruit sauce that thickens on its own. I learned that blackberries thicken on their own from Dorothy Hartley's Food in England.

10oz fresh blackberries

1/4 cup (50g) white sugar

juice from ½ lemon (1 to 2 Tsbps)

1. Over medium-low heat, add the blackberries, lemon, and sugar to the saucepan. Stir to mix well.
2. Bring to a simmer and when it reaches 185°F to 212°F and cook, uncovered, for about 10 minutes.
3. Optionally, you can press through a sieve and strain out the juices to discard the seeds.