Raspberry Sauce

Name: Raspberry Sauce
Cuisine: French
Ingredients: 2 tablespoons kirsch or Framboise liqueur; 2 tablespoons kirsch or Framboise liqueur; Fresh lemon juice; Sugar of your choice; Two 10-ounce packages frozen raspberries in syrup, thawed

Preparation info

NFR—
1½ cups

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Ingredients

Two 10-ounce packages frozen raspberries in syrup, thawed
Sugar of your choice
Fresh lemon juice

Europe
France
Sauce
Gluten-free
Mediterranean
Vegan

Method

Drain off the raspberry juices and reserve. Puree the berries in a blender and strain through a conical strainer to discard the seeds. Add enough of the reserved syrup to the puree to obtain the desired consistency. Add sugar to taste and stir well to dissolve it. Brighten the color and taste with as much lemon juice as you like. Flavor with the kirsch.