← Back to Search Results
European
Raspberry Sauce

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

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 (% daily value)

97kcal (5%)
1mg (0%)
24g
5g
0g (1%)
0g
0g (0%)
0g
0g
0mg (0%)
18g
1g
16mg
116mg
2mcg RAE (0%)
21mg (35%)
19mg (2%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
nigella-express Nigella Express
by Nigella Lawson
a-new-way-to-cook A New Way to Cook
by Sally Schneider
flavor Flavor
by Rocco DiSpirito
the-provence-cookbook The Provence Cookbook
by Patricia Wells
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?