Blackcurrant sauce

Berry Scotland

Ingredients: serves 4


Method:

  1. Simmer the water, sugar and lemon zest in a small saucepan over a medium heat for a few minutes until the sugar has melted and syrup has thickened slightly.
  2. Reduce heat, then add blackcurrants and lemon juice and simmer for a few minutes until blackcurrant skins have burst.
  3. Remove from heat, add crème de cassis if using, taste and add a little more sugar if required.

To serve:

Serve at room temperature, stirred through natural yoghurt or as a topping for ice-cream.

Recipe tips:

Try planning your fruit bowl around Scottish fruit in season, it tends to be fresher and tastier and often cheaper.