Blackberry Sauce Recipe

Goes great drizzled over vanilla ice cream!

Ingredients:

• 16 ounces (1 pound or 1 1/3 pints) of fresh blackberries or, one 16-ounce bag frozen unsweetened blackberries, thawed
• 3/4 cup of sugar
• 2 tablespoons fresh lemon juice
• 1 to 2 tablespoons of brandy (optional)

Procedure:
Puree all ingredients in processor.

Strain into medium bowl, pressing on solids to extract as much liquid as possible.

Cover and refrigerate until cold. (Can be made 2 days ahead. Keep refrigerated)

Yield: About 2 cups.