Fresh Raspberry Sauce
makes roughly 2 cups
This simple fruit sauce could be adapted for any berry or mix of berries. It suits a number of desserts, including ice creams, brownies and crepes. It will keep refrigerated for a week, so if you find fresh berries on sale or have too many to use otherwise, this is a good way to use them.
This recipe is part of the Barbara Kafka Dessert Anthology.
3 pints fresh raspberries or strawberries
1/2 cup sugar
1 tablespoon lemon juice
prep: 5 minutes
total: 5 minutes
food processor (or blender)
sieve
Purée berries in a food processor. Add sugar and lemon juice. Push through sieve to remove seeds. Serve room temperature, or warm or chilled.
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