1,000 Jewish Recipes
Published by Houghton Mifflin Harcourt
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.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, lactose-free, low calorie, vegan
Five Ingredients or LessYes
Taste and Texturefruity, light, sweet, tart
Type of Dishsauces
- 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)
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.
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