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.