Triple Berry Dessert Sauce

How amazing have berries been lately?!

I would name them as my favorite summer fruit, but just yesterday I declared cherries the ultimate summer produce, and tomorrow peaches will probably claim the title.

I eat tons of fruit throughout the warm months – probably more servings per day than is recommended. Sure, I indulge in some ice cream every now and then, but fresh ripe fruit is my preferred post-meal sweet fix during the summer (in particular, I love combining berries or stone fruit with frozen bananas in the food processor for a quick, healthy, and tasty cool treat).

Back to those berries.

Here’s a way to dress ’em up a bit!

Don’t get me wrong, perfectly juicy berries are tough to beat; but it’s nice to present them in a different way when friends or family come to visit… or when you just feel like treating yourself to something a little special.

A trifecta of organic berries (black-, rasp-, & straw-) are combined with maple syrup, a touch of sugar, lemon juice, and arrowroot powder and cooked down into a luscious sauce.

When chilled, the sauce thickens to a jam-like consistency, and can certainly be spread on toast or incorporated into a sandwich.

Equally at home spooned over ice cream or Greek yogurt, this ruby-hued berry sauce simply tastes like summer.

If you find yourself with an over-abundance of berries, this is the perfect use for them!

Triple Berry Dessert Sauce

Printer-Friendly Recipe

yield: about 1 1/2 cups; six 1/4 cup servings

NOTE: If possible, use all organic berries.


  • 1 cup blackberries
  • 1 cup raspberries
  • 1 cup strawberries, hulled
  • 2 Tbsp pure maple syrup
  • 1 Tbsp evaporated cane juice OR other unrefined granulated sugar
  • 1 tsp freshly squeezes lemon juice
  • 2 tsp arrowroot powder OR cornstarch


  1. combine the berries, maple syrup, and evaporated cane juice in a small saucepan set over medium heat. Bring to a gentle boil, then reduce heat to simmer and cook until the berries break down and release their juices, about 10 minutes, stirring occasionally.
  2. Add in the arrowroot powder and cook, stirring slowly but constantly, until thickened, about 2-3 minutes. Remove from heat.
  3. Serve spooned over ice cream, frozen yogurt, or Greek yogurt.
  4. Store in a sealed container in the refrigerator. Mixture will thicken when chilled, so heat slightly to return it to a pourable consistency.

Nutritional Information Per 1/4 Cup Serving:

54.6 calories, 13.6 grams total carbohydrates, 3.2 grams fiber, 7.2 grams sugars, 0.5 grams protein

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