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Mixed Berry Chambord Ice Cream Topping

Sweet mixed berry sauce is made with frozen fruit, so it's always "in season." And while it's perfect on ice cream, I know you'll find many other ways to enjoy it!

This recipe is scalable, so you can make as much or as little as you'd like. The amounts I'm giving yield about 2 cups of sauce.
Course Ice Cream Topping
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 cups

Ingredients

  • 6-8 oz each frozen cherries , raspberries, strawberries and blueberries**
  • 12-16 oz granulated sugar
  • ¼ teaspoon kosher salt , or to taste
  • 2-3 Tablespoons fresh lime juice , to taste
  • zest of 1 lime
  • 3 Tablespoons Chambord , divided use

Instructions

  • Place the frozen fruit, sugar, salt, lime juice, zest and 1 1/2 Tablespoons Chambord in a large heavy-bottomed sauce pan. Allow the fruit to thaw in the pan so the juices mix with the sugar, about 45 minutes.
  • Cook the sauce over medium-low heat, stirring frequently, until it comes to a boil.
  • Keep at a slow boil for ten minutes, stirring occasionally and skimming off any foam from the berries.
  • Taste the sauce for balance and add a touch more salt and lime juice if necessary.
  • Puree the sauce in a blender or with an immersion blender until smooth.
  • Press the sauce through a medium sieve and then through a fine sieve for a completely smooth sauce (optional).
  • Stir in the remaining 1 1/2 Tablespoons Chambord.
  • Cool and store in the refrigerator for no more than three weeks.

Notes

**Use your favorite mix of fruits. Keep the ratio of fruit to sugar at about 2:1, allowing for some variance for how sweet/tart your fruit might be.
When balancing fruits with acid, my general rule of thumb is to use lemon juice for lighter colored fruits and lime juice for red/purple berries. You can also go crazy and use just a touch of vinegar if you'd rather.