Use this berry syrup within our Strawberry and Pistachio Ice-cream Cake.
- Yield: Makes 2 1/2 cups
Photography: James Baigrie
Source: Martha Stewart Living, August 2002
- 2 (6-ounce) containers fresh raspberries
- 2 (6-ounce) containers fresh blueberries
- 1 cup sugar
- 1/2 cup water
- 1/2 cup Chambord or other berry liqueur, or water
Bring berries, sugar, and the water to a boil in a small saucepan over medium heat; boil 1 minute. Strain through a fine sieve into a small bowl, pressing to extract liquid; discard pulp. Stir in liqueur, if using. Let cool completely.