Emily Luchetti

Berry Sauce

Preparation info
  • Yield

    1 cup

    • Difficulty

      Easy

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By Emily Luchetti

Published 1993

  • About

Use strawberries, raspberries, or blackberries for this recipe. The amount of sugar you need will depend on the sweetness of the berries.

Ingredients

  • 1 pint strawberries (hulled), raspberries, or blackberries
  • Approximately 2 tablespoons sugar

Method

Purée the berries through a food mill with a medium strainer or in a food processor fitted with the steel blade.

Strain the purée through a medium-holed sieve to eliminate any remaining seeds.

Stir in sugar, lemon juice, and salt. Taste the purée and adjust for sweetness.

Refrigerate until ready to use.