Raspberry Sauce

Name: Raspberry Sauce
Yield: Makes about 2 cups
Ingredients: Framboise or crème de cassis, to taste (optional); 1 generous pint fresh raspberries, picked over, or 2 packages (10 ounces each) frozen raspberries, thawed and drained, with juices reserved; Sugar, to taste; Fresh lemon juice, to taste; Framboise or crème de cassis, to taste (optional); 1 generous pint fresh raspberries, picked over, or 2 packages (10 ounces each) frozen raspberries, thawed and drained, with juices reserved

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

This brightly colored sauce has a tart, lively flavor because the berries aren’t cooked. Serve it over ice cream, cakes or fresh fruits. It keeps well, refrigerated, for about 3 days.

Ingredients

1 generous pint fresh raspberries, picked over, or 2 packages (10 ounces each) frozen raspberr

Sauce
Dessert
Vegetarian
Gluten-free

Method

Puree the raspberries in a food processor or blender until smooth. Strain to eliminate the seeds. Add sugar, lemon juice and optional spirit to taste. (If using frozen raspberries, thin the sauce, if necessary, with a little of the reserved berry juices.)
Cover and chill until needed.