Recipe for Double- Berry Sauce


1 pint strawberries, ripe,
1 picked over; hulled
1 pint raspberries; picked over
1 superfine sugar; if needed
1 few drops lemon juice, fresh
1 tablespoon (to 2) creme de cassis,
1 strawberry, raspberry
1 brandy or liqueur; optional


Puree the strawberries and slightly less than half the raspberries in a food processor until smooth. Strain the puree through a fine sieve to eliminate the seeds. 2. Flavor to taste with sugar, if needed, lemon juice, and creme de cassis or fruit brandy. Stir in the reserved whole respberries and chill. This will keep, refrigerated, three to five days.

NOTES : Try this berry puree studded with whole raspberries over ice cream, melon, or a slice of plain cake.

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