Photo: Annabelle Breakey; Styling: Randy Mon
YieldsMakes 6 servings
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.

How to Make It

Step 1
1

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.

Step 2
2

Note: Nutritional analysis is per 1/2-cup serving.

Ingredients

 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

Directions

Step 1
1

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.

Step 2
2

Note: Nutritional analysis is per 1/2-cup serving.

Warm Berry-Thyme Compote