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Fresh Berry SauceFrom chef and author Emeril Lagasse April 6, 2007 Emeril is cooking for spring on Good Morning America. Ingredients Directions Combine the berries and mint in a large bowl. Combine the Champagne, sugar, salt and vanilla bean in a small saucepan over medium-high heat. Simmer until the sugar dissolves and the mixture is syrupy, 6 to 7 minutes. Remove from the heat and allow to cool until just warm. Remove the vanilla bean. Add the lemon juice and zest and stir to combine. Pour the syrup over the berries and toss to combine. Cover and refrigerate for at least 1 hour before serving. Serve sauce spooned over Lemon Ricotta Cheesecake, ice cream or a pound cake. Makes about 2 quarts, 12 to 16 servings Recipe copyright 2007, Emeril Lagasse
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