Christine Manfield

Raspberry Sauce

Preparation info
    • Difficulty

      Easy

Appears in
Paramount Desserts
Paramount Desserts

By Christine Manfield

Published 1998

  • About

Ingredients

Makes 300 ml
  • 500 g raspberries
  • 100 ml

Method

  1. Purée the raspberries with the sugar syrup and lemon juice in a food processor or blender. Pass the purée through a fine-meshed sieve and discard the seeds.
  2. Store the sauce in the refrigerator and use it within 3 days or the fruit will start to separate from the sugar Whisk the sauce again just as you are about to serve it.