BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

FRESH RASPBERRY SAUCE

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Ingredients:

  • 2 1/4 cups (lightly packed) fresh raspberries (about 13 ounces), washed

  • 3 tablespoons water
  • 3 tablespoons sugar
  • 1 tablespoon fresh lemon juice

Method:

Blend raspberries with water; Strain through fine mesh strainer. Discard seeds. Add lemon juice and sugar to taste. Keep refrigerated until needed.






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