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Randy Mayor Photo by: Randy Mayor

Fresh Raspberry Sauce

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.

Cooking Light JUNE 2005

  • Yield: 2 cups (serving size: 1/4 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 6%
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.7g
  • Carbohydrate: 13.6g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 1mg
  • Calcium: 15mg
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Fresh Raspberry Sauce recipe

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