Raspberry sauce

Raspberry sauce

By
From
Encyclopedia of Food and Cookery
Makes
375 ml

A versatile sauce that can be poured over ice cream, yoghurt or fresh cream cheese; pour over orange segments, sliced poached pears or peaches; serve as sauce with lemon ice cream; use to make a raspberry bavarois; serve with a cream-filled sponge cake or roll; drizzle over a trifle; spread on crêpes before rolling; combine with thick cream for a raspberry fool or use in pêche Melba.

Ingredients

Quantity Ingredient
250g raspberries
55-110g sugar
squeeze lemon juice

Method

  1. Purée raspberries with sugar in blender, then strain through sieve to remove seeds. Or push fruit through sieve to purée and stir in sugar to taste. Add lemon juice to sharpen flavour.
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