Blackberry Coulis

 

2 C. frozen or fresh Blackberries

2 T. Sugar

1 T. fresh Lemon Juice

Ice

 

Cook blackberries over medium heat in a small nonreactive saucepan until they start to simmer. Add sugar and stir with wooden spoon until dissolved. Remove from heat, strain through fine mesh strainer into a medium mixing bowl and stir in lemon juice. Fill sink or large bowl with cold water and ice and chill the coulis in the ice bath. Pour into a squeeze bottle, store in fridge for up to 3 days. Serve over ice cream, with cake or even on grilled flank steak.