FRESH RASPBERRY PUREE
- 2 2 2pints PINT_USVolumeRaspberries
- 1/2 .5 .5cup CUP_USVolumeSugar
- Lemon juice, to taste
- In a nonreactive saucepan, combine all the ingredients. Place the pan over medium heat and cook, stirring occasionally, until the berries have given up their juices. Bring the liquid to a boil and continue cooking until the mixture has thickened but is still fairly liquid.
- Place a fine-meshed strainer over a heatproof bowl. Pour the berry mixture through the strainer to remove the seeds, pressing down with a spoon to force the fruit and juices through. Transfer to a covered nonreactive container and refrigerate until ready to serve. The puree will keep well for several days.
ABOUT THIS RECIPE
Here's one of the simplest, most flavorful and beautiful dessert sauces you can make, perfect for ice creams, sorbets, chocolate cakes, fruit tarts, and all kinds of other good dishes.