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. Over medium-low heat, add the blackberries, lemon, and sugar to the saucepan. Stir to mix well.
2. Bring to a simmer and cook, uncovered, for 3-5 minutes (up to 10 minutes if using frozen fruit to help excess moisture to evaporate).
3. Either press through a sieve or use a blender to crush the fruit and strain out the juices.