Blackberry-Mint Syrup

• 1/4 cup water
• 1/4 cup sugar
• 1 tablespoon minced fresh mint
• 1 cup frozen unsweetened blackberries (about 4 ounces), thawed, juices reserved
• 3 tablespoons (about) blackberry puree (reserved fromFrozen Blackberry-Cream Pops
• 2 tablespoons creme de cassis (black-currant-flavored liqueur) or berry syrup

1. Stir 1/4 cup water, sugar and mint in medium saucepan over medium heat until sugar dissolves and syrup comes to simmer.
2. Remove from heat.
3. Cover and let steep 5 minutes.
4. Add thawed blackberries with juices, reserved blackberry puree from Frozen Blackberry-Cream Pops, and cassis.
5. Transfer mixture to blender and puree until smooth.
6. Strain sauce into medium bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer.
7. Chill until cold.
8. (Can be prepared 2 days ahead.
9. Cover and keep refrigerated.)

water, sugar, fresh mint, blackberries, blackberry puree, creme de cassis

Taken from www.epicurious.com/recipes/food/views/blackberry-mint-syrup-103800 (may not work)