Fresh Raspberry Sauce (Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 495.
This is a simple sauce that is good when paired with chocolate cakes (I used it with French Chocolate Torte and and it was wonderful.
2 cups raspberries
2 TBSP. sugar
1 tsp. lemon juice
Puree the berries in a food processor and strain to remove the seeds.
Mix in the sugar and lemon juice. Refrigerate and serve cold.
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