Ina's Raspberry Sauce - Dare I Say It, Improved
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Author Notes: I love Ina Garten, own all her cookbooks and faithfully watch "The Barefoot Contessa" on a weekly basis.
Her raspberry sauce has become a summer favorite in my kitchen, over lemon yogurt cake, lovely fresh fruit or with any chocolate dessert that invites a berry touch.
Here, I cut down on the sugar and raspberry jam and omitted the water.
This batch will be poured over home-made mango ice cream to celebrate July 4th. But why doesn't Ina sieve the raspberries? Who wants all those awful seeds in guests' mouths? I don't... - Lizthechef
Serves 4
- 6-8 ounces fresh raspberries
- 1/3 cup white sugar
- 1 tablespoon raspberry liqueur, "framboise"
- 1/2 cup seedless raspberry jam
- Using a one quart saucepan, heat the raspberries and sugar. Bring to a boil for an instant, then lower the heat and cook for one minute.
- Using a food processor, blend this mixture with the jam and framboise for 20 seconds.
- Using a small sieve, sort out the sauce of the raspberry seeds. Store in a covered container.
- Chill until needed.
- This recipe was entered in the contest for Your Best Raspberries
Tags: raspberries, raspberry
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10 months ago KarenO
I made this as a sauce to go with a creamy plain cheesecake with chocolate crust. Perfect!!
10 months ago Lizthechef
Love the raspberry-chocolate combo. By the way, in a recent show, Ina had a guest chef who seeded her raspberry sauce ;)
over 1 year ago easantillo
This is wonderful. I made it tonight to go with our Valentine's Day dessert. We both loved it!
over 1 year ago Lizthechef
Thanks - Ina gets all the credit. All I did was remove those nasty little seeds!
almost 2 years ago Jaynerly
Yum, sounds perfect now without the seeds!
almost 2 years ago checker
Improved, indeed!
almost 2 years ago lorigoldsby
Yes! Seive the seeds!
almost 2 years ago Sagegreen
Sounds incredible, especially over mango ice cream!
almost 2 years ago Lizthechef
It's coming up later this evening...Happy 4th, dear one.
almost 2 years ago TheWimpyVegetarian
PERFECT! This sounds like the ideal raspberry syrup that could be used for so many things. Especially mango ice cream! And I totally agree on the seeds. I always strain them out. It's a little extra effort, but well worth it! Happy 4th, Liz!!
almost 2 years ago Lizthechef
Thanks, Susan, have fun in Tahoe and Happy 4th to you too!
almost 2 years ago MyCommunalTable
This sounds great and it could be a base to create lots of different sauces as well. Thanks again for your inspiration.
almost 2 years ago Lizthechef
Thanks, Elizabeth, I'm having a hard time saving this batch for July 4th...
almost 2 years ago wssmom
LOL, she should be watching videos of you, Liz! This is on the Fourth of July menu, definitely, along with the mango ice cream!
almost 2 years ago Lizthechef
Thank you, wm, and Happy 4th!
almost 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I just saw an episode in which she made this sauce and I wondered the same thing--who wants crunches of raspberry seeds in their ice cream? A definite improvement, Liz.
almost 2 years ago Lizthechef
Thanks, Dr. B!
almost 2 years ago lapadia
LOVE the name, not to mention the recipe!! Recipes were made to be tweaked, improved etc.!
almost 2 years ago Lizthechef
And it is just a tiny tweak.
almost 2 years ago dymnyno
This sounds soooo good....shame on you!
almost 2 years ago Lizthechef
I had just made a batch of sauce when the theme was announced...