This sauce accompanies Ginger, Fig and Cranberry Semifreddo . It's also great drizzled over vanilla ice cream.
Ingredients
1 16-ounce bag frozen unsweetened blackberries, thawed
3/4 cup sugar
2 tablespoons fresh lemon juice
1 to 2 tablespoons brandy (optional)
Directions
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.)
