Info
- Course: Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 10 Times
Can be made ahead of time.
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Raspberry Sauce
Cookbook
This ruby-red classic sauce is the favorite sweet sauce of European chefs. It is wonderful with cheesecake, such as White Chocolate Cheesecake , or with cheese or fruit blintzes, vanilla ice cream, or fruit salad. Accent it with raspberry brandy or raspberry liqueur just before serving, if you like.
Yield : Makes about 2 cups, 8 to 12 servings
Ingredients
- 6 cups (about 1½ pounds) fresh raspberries; or two 10- to 12-ounce packages frozen unsweetened or lightly sweetened raspberries, thawed
- About 1½ cups powdered sugar, sifted
- About 1 to 2 tablespoons strained fresh lemon juice (optional)
Directions
1. Puree raspberries in a food processor or blender. Add 1½ cups powdered sugar. Process until very smooth. Taste and add another tablespoon or two powdered sugar if desired.
2. Strain sauce in batches into a bowl, pressing on pulp in strainer; use rubber spatula to scrape mixture from underside of strainer. Continue straining remaining sauce.
3. Cover and refrigerate up to 2 days. Stir sauce before serving and add lemon juice, if using. Serve cold.
© 2000 Faye Levy
Nutritional Information
Nutrients per serving
97 kcal
2 % daily value
35 % daily value
0 % daily value
116 mg
16 mg
1 g
18 g
5 g
24 g
0 mg
1 mg
0 g
0 g
3 % daily value
