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1. Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
2. Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Per tablespoon serving

11 kcalories, protein 0g, carbohydrate 3g, fat 0 g, saturated fat 0g, fibre 0g, salt 0 g

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• Nina

  28 July 2008

  Nina rated and commented on this recipe

  

  Very quick simple way to use up berries just passing their prime for eating plain - this tastes fabulous on vanilla ice cream.

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• Lacuna

  02 September 2008

  Lacuna rated and commented on this recipe

  

  Works great! I made two batches, using raspberry for on some pancakes and blueberries for on some ice cream later in the day, both tasted lovely. Will definitely make again.

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• sue

  06 September 2008

  sue commented on this recipe

  I have been given 2lb of fresh blackberries.So I put them with a little watter ,a dash of red wine ,golden caster suger and a large dollop of honey and lastly a good splattering of honey liqueur, left from last xmas. Brought to the boil and simmered until the fruit was tender. stored in the freezer for a refreshing topping on ice-cream for this x-mas.Yummy.

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• Julie

  15 October 2008

  Julie rated and commented on this recipe

  

  This was lovely, I used it as a coulis with melon. My children really liked it.

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Ingredients

• 250g blackberries
• 50g golden caster sugar
• ½ tsp vanilla extract

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Difficulty and servings

Makes about 150ml/¼ pint

Preperation and cooking times

Ready in 15-20 mins

Vegetarian

Ingredients

• 250g blackberries
• 50g golden caster sugar
• ½ tsp vanilla extract

Per tablespoon serving

11 kcalories, protein 0g, carbohydrate 3g, fat 0 g, saturated fat 0g, fibre 0g, salt 0 g

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