Raspberry Sauce

Method

The most famous fruit sauce is Melba sauce, a raspberry sauce prepared especially for the opera singer Nellie Melba by Escoffier while he was working at the Savoy Hotel in London in 1892. It was intended to coat a poached peach served on vanilla ice cream, which is still a wonderful combination of flavours known as Peach Melba.

When fresh raspberries are not in season, use frozen ones.

  • Purée 300 g (10 oz) raspberries with a little lemon juice, water and sifted icing sugar. Strain through a fine nylon sieve and stir in 2 tablespoons framboise (raspberry liqueur), if liked.