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Blackberry-Raspberry Sauce

½ cup sugar
1/3 cup water
1 cup picked-over blackberries
1 cup picked-over raspberries
1 tablespoon fresh lemon juice

In a small saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and in a blender pulse together with berries and lemon juice until berries are chopped. Cool sauce. Sauce may be made 2 days ahead and chilled, covered.

Makes 2 cups.

Gourmet
August 1997