RASPBERRY SAUCE
(from Naples Daily News)
Makes approx. 2 cups
Ingredients
1/2 C SUGAR
1/3 C WATER
2 CUPS FRESH OR THAWED FROZEN RASPBERRIES
1 TABLESPOON FRESH LEMON JUICE OR CHAMBORD (BLACK RASPBERRY LIQUEUR)
Preparation
In small saucepan bring the sugar and water to a boil over medium high heat and stir until sugar dissolves (5 min approx)
Add the berries and cook for 2 min, stirring.
Transfer to a food processor or blender and process until pureed
Pour raspberry sauce through a strainer set over a med. bowl, pressing on the solids with the back of a wooden spoon to extract all the liquid. Discard the solids.
Stir in the lemon juice.
Let cool completely before using.
It will keep for 3 days in the refrigerator or freeze for longer storage.
