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
Procedure
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.
