Combine berries, 1 c. water and sugar in a large saucepan;
bring to a boil. Combine 2 tbs. water and cornstarch,
mixing well; stir into blackberry mixture.
Cook 1 min. over med.-high heat, stirring constantly.
Remove from heat, and add lemon juice; cool. Chill.

Serve sauce over angel food or sponge cake. Yield: 4 cups.