Simple Black Raspberry Sauce
Black raspberry season is here!! I went back to the local farm where I previously picked strawberries and picked a nice amount of gorgeous, juicy raspberries. Because it was so hot out, I wanted ice cream. Not just any ice cream. Vanilla ice cream with raspberry sauce. Every year around July 4, I go to this arts festival and get a bowl of raspberries and ice cream. Always. Even in the pouring down rain. This sauce wasn’t as thick as what I’m used to, but it was still delicious nonetheless. Unfortunately, all I had was cookie dough ice cream in the freezer. Weird combination but still yummy!! The directions say to let cool before using, but you don’t have to. It’ll just melt the ice cream.
Black Raspberry Sauce
1/4 cup sugar
2 Tbsp water
Half stick cinnamon (or few pinches of ground)
1 cup berries
Put sugar and water into a saucepan. Stir over low heat until sugar dissolves. Add berries, increase heat and bring to a boil. Reduce heat and cover for 3 minutes. Uncover and cook until saucy. If you want bigger chunks, don’t cook it as long.