Raspberry Sauce
1/2 Cup
This is the recipe for the raspberry sauce that we use with our flourless chocolate cake. Although there is no reason it can't be used on a host of other things, from ice cream to waffles.
We really didn't care for raspberry sauce until we found this recipe. The key is that it is really smooth and all of the seeds have been eliminated.
This sauce takes about 45 minutes to put together (a lot of stirring and skimming) and cook. It stores extremely well. You can keep it in the refrigerator for a week and in the freezer for 12 months.
Ingredients
- 16 oz picked through fresh raspberries
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice
Directions
- Pick through the raspberries you have purchased. Rinse under cold water and dry in paper towels.
- Purée the raspberries in a blender or food processor. Strain the puréed raspberries through a fine mess sieve into a non-stick sauce pan. Discard any material that won't go through the sieve.
- Whisk in the sugar and lemon juice.
- Bring to a boil, reduce heat to a simmer and cook, stirring continuously for 5 minutes while skimming off and discarding the foam that will appear around the sides of the sauce-pan.
- When the foam will stopped forming, reduce the heat and cook stirring frequently, until the sauce is a bright color and has thickened by about half. This could take as long as 10 minutes.
- The sauce can be served warm or allowed to cool.