Raspberry Sauce

Name: Raspberry Sauce
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)

Chef

Faye Levy

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Cookbook

1,000 Jewish Recipes

Published by Houghton Mifflin Harcourt

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This image courtesy of Shutterstock

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.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, lactose-free, low calorie, vegan

Equipmentfood processor

Five Ingredients or LessYes

Taste and Texturefruity, light, sweet, tart

Type of Dishsauces

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)

Instructions

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.
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.
Cover and refrigerate up to 2 days. Stir sauce before serving and add lemon juice, if using. Serve cold.