Blackberry-Raspberry Sauce

Mmmm. I found this in an old issue of Gourmet magazine. Sounds like it would be good on pancakes, waffles, angel food cake, ice cream, or whatever sounds good.

• Ready In: 25 mins
• Yields: 2 cups

Ingredients

• 1⁄2 cup sugar
• 1⁄3 cup water
• 1  cup blackberry, picked over
• 1  cup raspberries, picked over
• 1  tablespoon fresh lemon juice

Directions

1. 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.
2. Cool sauce.
3. Sauce may be made 2 days ahead and chilled, covered.
4. Makes 2 cups.