Thursday, July 2, 2009

Fresh Raspberry Sauce

What an excellent and easy way to make fresh raspberry sauce! I love how easy it was, and required no cooking over a stovetop. We used this sauce to drizzle over warmed Baked Brownies and natural vanilla bean ice cream, but it can also be a topper for pound cake, angel food cake, and cheesecake. I halved this recipe, and it still made a lot. A healthy and incredibly delicious sauce!


Ingredients:
4 cups fresh raspberries, divided
¼ cup sugar
1 Tbsp framboise (Raspberry brandy) or Chambord, optional (I omitted this)
½ tsp fresh lemon juice

Directions:
1. Combine 2 cups raspberries and sugar in a food processor. Process until pureed.
2. Press mixture through a fine sieve over a medium bowl. Discard solids.
3. Stir in remaining 2 cups raspberries, framboise, and lemon juice.
4. Cover and chill.

Source: Cooking Light

1 comments:

michelle said...

What a great way to use raspberries, looks delicious!

 
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