Raspberry Sauce

July 5, 2010 by mydanishkitchen

Raspberry Sauce

This is a delicious raspberry sauce with a gorgeous red color. Perfect for brownies, cakes, pies, ice cream. Do make sure to strain out the seeds so your sauce will be smooth and not crunchy.

Ingredients:

2 pints fresh raspberries

1/4 cup sugar

1 tablespoon lemon juice

2 tablespoon raspberry liquor

Directions:

Combine raspberries and sugar in saucepan. Cook over medium heat until berries are broken down, about 10 minutes. Remove from heat. Add lemon juice and liquor. Strain through a sieve to eliminate seeds.

Source: adapted from Emeril Lagasse

Posted in Sauce | Tagged hindbær, hindbærsovs, liquor, raspberry, sauce | 7 Comments

7 Responses

on July 12, 2010 at 15:32 London Eats

Hi,

We used to make this in Scotland when the raspberries were in season and we had more fruit than we could cope with. Love it! We used to call it melba sauce. It freezes really well too, like a quick granita.
on July 11, 2010 at 00:36 FrenchPressMemos

Love it. Sometimes I don’t cook it or strain it. It works so well on so many things!
on July 9, 2010 at 20:23 polwig

I love it. I love raspberry sauce over vanilla ice cream yum. Unfortunately raspberries do not last long enough in our house to be made into anything since I have remembered a childhood way of serving them, mainly stuck on ones fingers 😉
on July 8, 2010 at 08:06 Trix

I’ve just discovered your blog – your photos are beautiful!
- on July 8, 2010 at 19:46 mydanishkitchen
  
  Thank you so much for your kind words!
on July 6, 2010 at 22:17 Baking Serendipity

I’m already dreaming of ways to use this sauce, and keep getting stuck at pancakes. Yum!
on July 6, 2010 at 06:12 Tes

I was thinking what to put in the ice-cream next! This looks so amazing!