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Julee Rosso, Sheila Lukins

Raspberry Amaretto Sauce

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Preparation info

  • 1½ cups

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Ingredients

  • 2 cups fresh or frozen raspberries, thawed if frozen
  • ½ cup confectioners’ sugar
  • 1

Method

  1. Purée the raspberries in a blender or food processor. Add the confectioners’ sugar, lemon juice, and amaretto, and continue to process until smooth.
  2. Strain the sauce to remove the seeds, and serve.

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