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Bo Friberg
Raspberry Decorating Syrup
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Preparation info
Yield: approximately
1¾ cups
Difficulty
Easy
Appears in
top 1000
The Professional Pastry Chef
By
Bo Friberg
Published
1989
About
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Recipes
Contents
Ingredients
1
pound
(
455
g
)
raspberries
, fresh or IQF
1
cup
(
240
Sauce
Gluten-free
Vegan
Method
Puree the raspberries. Strain the puree through a fine mesh strainer to remove the seeds; there should be approximately
1
cup
(
240
ml
) raspberry juice. If not, add water as needed.<