Double-Berry Sauce

Preparation info

  • Makes

    2 Cups

    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

Whole berries are bathed in a crimson puree.


  • 1 pint ripe strawberries, hulled
  • 2 half-pints ripe raspberries, picked over
  • Superfine sugar, if needed
  • Few drops of fresh lemon juice


    1. Puree the strawberries and slightly less than half of the raspberries in a food processor until smooth. Set aside the whole raspberries. Strain the puree through a sieve to eliminate seeds, pushing the puree through with a rubber spatula or the back of a spoon.
    2. Flavor the puree to taste with sugar, if needed, plus lemon juice. Stir in the reserved whole berries. Cover and chill the sauce.