Raspberry Sauce

Name: Raspberry Sauce
Ingredients: 2 1/2 cups (12 ounces/340 g) fresh raspberries, or 12 ounces (340 g) frozen raspberries, thawed; 1 1/2 tablespoons sugar, or more to taste; 1/4 cup (60 ml) water; 1/2 teaspoon freshly squeezed lemon juice; 1 teaspoon kirsch (optional)

5 ingredients

5 steps

Ingredients

2 1/2 cups (12 ounces/340 g) fresh raspberries, or 12 ounces (340 g) frozen raspberries, thawed
1 1/2 tablespoons sugar, or more to taste
1/4 cup (60 ml) water
1/2 teaspoon freshly squeezed lemon juice
1 teaspoon kirsch (optional)

Directions

1

Puree the berries and remove the seeds by passing them through a food mill fitted with a fine disk into a medium bowl.
2

Or, process the berries in a food processor fitted with the metal blade, then, using a rubber spatula, press the puree through a fine-mesh strainer set over a medium bowl.
3

Whisk in the sugar, water, lemon juice, and kirsch or framboise until the sugar dissolves.
4

Taste for sweetness and add more sugar, if desired.
5

This sauce can be stored in the refrigerator for up to 3 days.