Blackberry-Vanilla Sundaes



4 Cups fresh blackberries

3/41 cup sugar (based on ripeness of berries and personal preference)

1/4 cup water

1 teaspoon lemon zest

2 tablespoons raspberry wine or liqueur or Casiss (optional)

1 teaspoon Rain’s Choice pure Vanilla Extract

1/2 cup Marcona almonds, coarsely chopped (optional)

Whipped cream (optional)


Place blackberries, sugar, water and lemon zest in a medium saucepan, bring to a boil, then reduce heat to a high simmer. Cook about 10 minutes or until berries begin to soften. Remove berries from sauce and set aside. Bring sauce back to a boil and cook another 10 minutes or until it has reduced by about 1/3.

Remove from heat and add wine or liquor if using and vanilla extract.

Serve warm or room temperature over ice cream. Add chopped Marcona almonds and whipped cream if desired.


This sauce can also be served on or with poundcake or other unfrosted cakes, pancakes, waffles or cheesecakes.