Raspberry Puree (Sauce)
Source of Recipe
Joy of Cooking
List of Ingredients
2 - 12 ounce bags (680 grams) of frozen unsweetened raspberries
1/2 cup (100 grams) granulated white sugar, or to taste
1 teaspoon of freshly squeezed lemon juice (optional)Recipe
Thaw the unsweetened frozen raspberries in a large fine meshed strainer suspended over a large bowl. (This may take a few hours.)
Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a large spoon. All that should remain in the strainer is the raspberry seeds. Throw away the raspberry seeds and, to the strained juice, stir in the lemon juice (if using) and 1/2 cup of white sugar (add more if needed). (For extra flavor you could add a little raspberry liqueur.)
Store covered in the refrigerator up to a week, or freeze up to a year.
Makes approximately 1 3/4 cups
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