18 Ounces Fresh Raspberries 1/4 Cup Water 3/4 Cup Sugar, Or To Taste Juice Of 1 Lemon, Or To Taste
Combine Raspberries, sugar and water in medium saucepan. Using a potato masher, crush berries and stir mixture until it comes to a slow boil. Continue to slow boil for 7 minutes, stirring occasionally. Remove from heat. Strain seeds from sauce, and return juice to saucepan. Thicken juice to desired consistency with a cornstarch/water mixture. Add lemon juice. Remove to bowl and cover surface of sauce with plastic wrap. Chill.
Note: if you do not care about having raspberries seeds in your baked goods, the seeds and pulp removed from the sauce can be ground further in a food processor and used to flavor muffins, cakes, etc.
2002 Recipe - April Ferre - New York's Master Chefs, Bon Appetit Magazine, 1985 - Chef: Stanley Kramer, Oyster Bar and Restaurant, Grand Central Station, NYC.
"Another amazing sauce with a full, rich flavor. I first made this for a Shacklett lab party to go over Cheesecake, but would be wonderful over many types of desserts or as garnish on a plate." - April Ferre
