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Raspberry Sauce This is a favorite sauce for chocolate desserts. It's easy to make, and never fails to surprise people that you took the effort to make fresh sauce. This recipe is derived from one in The Way To Cook by Julia Child. Enjoy...
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Ingredients:
1 pint fresh
raspberries or 1 package frozen, defrosted
3 to 4 tablespoons of lemon juice, freshly squeezed
Sugar to taste, about 1/2 cup for fresh berries and 1
tablespoon to 1/2 cup for frozen berries
Directions:
Put the berries into a blender or food processor. Add half
the sugar and 2 tablespoons of lemon juice. Puree for about
two minutes until the sugar is completely dissolved.
Now comes the hard part. You have to taste and add more sugar and more lemon juice until it tastes right. After each addition puree for another minute or so until there is no undissolved sugar.
During this process you may discover the mixture is too thick -- it doesn't easily move around in the blender. So, add a little bit of water. Or, if it isn't sweet enough, I like to use SIROP A' TRENTE, described in the Lemon Mouse recipe. I keep a wine bottle full of this mixture around -- it's perfect to sweeten lemonade and tea.
When you're happy with the sweetness, tartness and thickness, remove the mixture from the blender and sieve it to remove the seeds.
Add a tablespoon or two around your desserts as decoration and for a nice contrasting flavor. Refrigerate any unused sauce.