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Raspberry Purée

Don't bother with the expense of fresh raspberries for this. You're just puréeing them anybody. And often, especially in the off-season, frozen raspberries are better anyway. Just be sure to purchase frozen raspberries that do not have any added sugar. Even though there is sugar in the recipe, I find that I never end up adding it. The raspberries are sweet enough on their own.

1 12-ounce bag thawed frozen raspberries
squeeze fresh lemon juice
granulated sugar, if needed

food processor fitted with bottom chopping blade
rubber spatula
small bowl

1. In a food processor, purée the raspberries.
2. Push through a sieve with a rubber spatula into a small bowl to remove any seeds.
3. Mix in a squeeze of lemon juice and sugar, if the sauce needs sweetening.

Yields about 1 ½ cups

© 2009 by Allison Lattman

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