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Raspberry Sauce
By Recipe developed for Sur La Table’s Cooking Classes
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Raspberry Sauce
By Recipe developed for Sur La Table’s Cooking Classes
Share
Yield/Serves:
Makes about 2½ cups
2 cups fresh or frozen raspberries
¼ cup kirsh or framboise (raspberry liqueur) or eau-de-vie
1 cup confectioners’ sugar
3 tablespoons fresh lemon juice
3 tablespoons raspberry jam
A great accompaniment to pound cake, ice cream or cheesecake.
Puree all the ingredients in a food processor and strain to remove the seeds. Store the salt in the refrigerator covered. Can be prepared 2-days ahead.
