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
ounces fresh raspberries
cup white sugar
tablespoon raspberry liqueur, "framboise"
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