Blackberry Lemon Basil Sauce

The perfect topping for french toast, cake, meat, and really just about anything. I was so impressed by how this Blackberry Lemon Basil sauce came out!

This was not a planned creation, but sometimes those are the best creations. Am I right? It was Saturday morning and we had no agenda for the day. Perfect opportunity to spend the whole morning in the kitchen cooking up a storm. Which is one of my favorite ways to spend a rainy day.

Blackberry Lemon Basil Sauce

We had blackberries that I picked up from the Farmer's Market earlier in the week.  I love, love blackberries, but I am bit picky about them.  If they are not tart and super firm, no bueno.  Sadly, these little guys were soft and bland and I was disappointed because I totally over paid for them. Then as I walking to toss them out I saw my perky, little basil plant sitting on the counter. Ah ha! That's when I started googling Blackberry Basil recipes. I wasn't very impressed with my results, so I just Rachel Ray'd it and the result was better than I imagined.

This the perfect combination -- sweet and tart with a hint of earthy herbs. It was a great companion for our french toast and egg scramble. Also, it was super easy to whip up and I know it'll become a staple sauce for all sorts of dishes in our little home.

If you're interested, the recipe is below!





pint of blackberries
1 tablespoon of sugar (a little more if you like your sauce sweet)
4-5 basil leaves chopped finely
juice of 1/2 lemon freshly squeezed


Combine blackberries and sugar in saucepan and bring to a boil. If your blackberries are a little dry, add 1 tablespoon of water.  After the mixture has come to a boil, let simmer for 2-3 minutes.

Next, stir with fork and mash any blackberries that have not separated. 

Lastly, toss your basil in the blackberry sugar mixture until combined. Top with remaining basil and serve on top of your favorite dish!