Fresh Raspberry Sauce

Fresh Raspberry Sauce Recipe
Randy Mayor
The vibrant color and fruity flavor of this easy no-cook sauce are the essence of summer. Try it over ice cream, pound cake, or angel food cake. The optional framboise adds sublime flavor; you can also use a raspberry-flavored liqueur, such as Chambord.

Yield:

2 cups (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 61
Caloriesfromfat 6 %
Fat 0.4 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.2 g
Protein 0.7 g
Carbohydrate 13.6 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 1 mg
Calcium 15 mg

Ingredients

4 cups fresh raspberries, divided
1/4 cup sugar
1 tablespoon framboise (raspberry brandy; optional)
1/2 teaspoon fresh lemon juice

Preparation

Combine 2 cups raspberries and sugar in a food processor; process until pureed. Press mixture through a fine sieve over a medium bowl; discard solids. Stir in remaining 2 cups raspberries, framboise, if desired, and lemon juice. Cover and chill.

Note:

Brian Glover,

June 2005
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