1-First, puree the blackberries in a blender or food processor until smooth. Press this puree through a fine mesh strainer to remove the seeds, giving you a silky base that’s worth the extra step. Next, combine the strained puree with the granulated sugar and lemon juice in a saucepan, then bring it to a boil over medium heat.

2-Once boiling, reduce the heat and let it simmer until the mixture thickens, which usually takes about 10 minutes. Cool this down completely and pop it in the fridge to chill. In another bowl, whip the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form, keeping it creamy and light.

3-Folding and Serving Steps Gently fold three-fourths of the chilled blackberry puree into the whipped cream, stirring just enough to create those pretty marbled streaks. Divide the mixture into serving bowls or glasses for a nice presentation, then drizzle the remaining puree on top. Finally, garnish with fresh blackberries and mint leaves if you like, and serve right away or chill for an hour for a firmer texture.