Sauce (Puree) Recipe
Raspberry Sauce (Puree): Thaw the unsweetened
frozen raspberries in a fine
meshed strainer placed over a large bowl. (This will take a few hours at
room temperature or you can defrost the berries in the microwave.) Once the berries have completely thawed,
force the juice from the berries by gently pressing the berries with the back of a
spoon. (All that should remain in the
strainer is the raspberry seeds.) Throw away the seeds and, to the strained juice,
stir in the lemon juice (if using) and white sugar (add more if needed).
Can be covered and stored in the
refrigerator up to a week, or freeze up to a year.
3/4 cup (180 ml).
1 - 12 ounce bag (340
grams) frozen unsweetened
cup (50 grams) granulated white
sugar, or to taste
of freshly squeezed