Dress up vanilla ice cream with a berry delicious fruit-and-sugar topping. The chunky syrup gets a punch of flavor from lemon juice and fresh thyme. Simply cook the berries for about four minutes in a saucepan and serve warm.
1 tablespoon butter
1 1/2 cups blackberries
1 1/2 cups blueberries
About 1/4 cup sugar
About 1 tbsp. fresh lemon juice
2 tablespoons chopped fresh thyme leaves
1 cup raspberries
How to Make It
Melt butter in a large frying pan over medium heat. Stir in blackberries, blueberries, 1/4 cup sugar, and 1 tbsp. lemon juice. Cook until juices are released from fruit, about 4 minutes. Stir in thyme, then raspberries. Add more sugar and lemon juice to taste, depending on sweetness of berries. Serve warm over ice cream.
Note: Nutritional analysis is per 1/2-cup serving.
Very easy to make and the flavors were incredible. I paired it with organic vanilla bean ice cream and it was a big hit with everyone. Kids loved it too! Thyme is one of my favorite herbs; it really enhanced the other flavors. I can't imagine anyone not liking this. I didn't have any blackberries so I just used double the blueberries with no problems at all. I did have to add a little more sugar and lemon juice; be sure to test the flavors before serving and add a little more if needed as the recipe suggests. Extra sugar and lemon never hurts.