Friday, June 17, 2011

Raspberry Sauce


* 2 pints raspberries
* 1/4 cup sugar
* 1 half of a lemon


Combine raspberries, sugar and the juice of the half lemon in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois (fine mesh strainer) to eliminate seeds. Serve warm or cold.

I run my sauce through a funnel and store it in a condiment squeeze bottle. This makes it easy to use.

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