berry sauce

4 Servings
2 cups Strawberries, fresh
⅓ cup Sugar
1 tablespoon Lemon juice
¼ teaspoon Lemon rind
2 teaspoons Cornstarch
2 tablespoons Cognac

Sauce for fruit or ice cream. Yields about 1½ cups for standard serving size. Blueberries may be used instead of strawberries. Cook berries in sugar (more if fresh) just until hot. Add lemon juice, grated lemon rind and simmer 5 minutes. Force through a sieve. Mix together cornstarch and cognac till smooth; Add berry mixture and cook over low heat, stirring constantly until it is clear and thickened. Sauce may be served hot or cold. Serve over fruit or ice cream.

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