Although fresh raspberries are terrific in this sauce, frozen raspberries also work very well—especially good news when the berries aren’t in season. I can’t think of a lemony dessert that this sauce doesn’t complement.
Recipe information
Yield
makes about 1 cup (250 ml)
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)
Preparation
Step 1
Purée the berries and remove the seeds by passing them through a food mill fitted with a fine disk into a medium bowl. Or, process the berries in a food processor fitted with the metal blade, then, using a rubber spatula, press the purée through a fine-mesh strainer set over a medium bowl.
Step 2
Whisk in the sugar, water, lemon juice, and kirsch or framboise until the sugar dissolves. Taste for sweetness and add more sugar, if desired.
Storage
Step 3
This sauce can be stored in the refrigerator for up to 3 days.
