Raspberry Sauce
This makes about 400ml of sauce, enough for 12 servings (assuming 2 Tablespoons per serving)
Servings: 12
Equipment
- Blender or food processor
Ingredients
- 35 g icing sugar
- 1 ½ Tablespoons lemon juice
- 500 g (frozen) raspberries thawed (note)
- 1 Tablespoon Chambord optional (note)
Instructions
- Blend all the ingredients together in a food processor until a paste is formed35 g icing sugar1 ½ Tablespoons lemon juice500 g (frozen) raspberries1 Tablespoon Chambord
- Push the paste through a sieve over a large bowl to strain out the seeds (this takes some time and effort). It’s worth it, I promise! Be sure to scrape the sauce from the bottom of the sieve too. You can discard the seeds
- Transfer the sauce to a small serving jug/jam jars
Notes
1 You can proceed with the recipe with frozen raspberries straight from the freezer. You'll require some extra elbow grease to strain them
2 Bear in mind that although this is a very small amount of alcohol per serving, it is not cooked out
Make Ahead
This will keep for up to seven days in the fridge or in the freezer for 3 months
Variations
Substitute the raspberries for any berry of your choice. You can adjust the level of lemon juice and sugar to your taste. Substitute the Chambord for other fruit liquors such as Grand Marnier (orange flavoured)