“This intensely flavored sauce is a real treat served on ice cream, puddings, or poached fruit.”
READY IN:
20mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
  2. Put the raspberies and the sugar syrup in a blender and puree.
  3. Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
  4. The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

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