Quick Blackberry Sauce
A very quick blackberry sauce, flavored with tea to make it more interesting, surprising. I first made it 2 weeks ago. I had bought 1kg of blackberries to make a tart, but since they were very ripe, within a few hours they started releasing their juices. Afraid they might ferment, I quickly put them to cook, half with jasmine and half with Earl Grey. I liked the jasmine version a bit more, the aroma is more summery, fresher. You get quite a lot of sauce from this quantity, so I served it with cheesecake, panna cotta, yogurt, crepes, and even with choux shells. When it ran out, I made another batch.
Ingredients
800g blackberries
70g sugar
10g jasmine green tea (or Earl Grey black tea; 4 teaspoons)
15g cornstarch
How to prepare quick blackberry sauce
- Put the blackberries, sugar, and 100ml water in a pot. Turn the heat to low and bring to a boil.
- When the blackberries are covered in juice, place a tea infuser (metal or disposable paper bag) containing the jasmine tea into the juice. Let it simmer gently for a maximum of 5 minutes (until the blackberries slightly change color, they will become purple).
- Remove the infuser and press on the tea leaves to extract as much liquid as possible, that's where a lot of the flavor stays.
- Add the cornstarch dissolved in a little water, stir immediately, and cook for 2 more minutes. The sauce will thicken a bit.
- Remove from heat and let cool. Store in a jar in the refrigerator for up to 2 weeks.
With Greek yogurt and granola for breakfast
