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Raspberry Sauce

Serves: Makes about 2½ cups

Ingredients:

  • 2 cups fresh or frozen raspberries
  • ¼ cup kirsh or framboise (raspberry liqueur) or eau-de-vie
  • 1 cup confectioners’ sugar
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons raspberry jam

Procedures:

A great accompaniment to pound cake, ice cream or cheesecake.

Puree all the ingredients in a food processor and strain to remove the seeds. Store the salt in the refrigerator covered. Can be prepared 2-days ahead.

Recipe developed for Sur La Table’s Cooking Classes

 
 
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