Raspberry Sauce (Raspberry Purée)

Name: Raspberry Sauce (Raspberry Purée)
Cuisine: American
Ingredients: 100 grams Raspberries (frozen) -Even if using fresh, freeze them; 45 grams Granulated sugar; 10 grams ●Mizuame; 1 tsp ●Kirsch; 1 tsp Lemon juice

cookpad.japan @cookpad_jp

If you use frozen berries, they will release more juice when being heated than fresh berries. (The same goes for strawberries and blueberries.)

I love raspberries but they have so many seeds that leave a bad taste in my mouth, which is why I strain them. If you want to leave a few for a grainy texture, leave out 1/3 of the berries when straining in Step 3.

Step 4: You can cook the berries until they're as thick as you want, but generally they should be done about 2-3 minutes after it starts to boil. It will harden as it cools, so don't boil it down too much.
You can use frozen or fresh raspberries, but if you use fresh ones, freeze them first because of the reason noted above. Recipe by La Land

If you use frozen berries, they will release more juice when being heated than fresh berries. (The same goes for strawberries and blueberries.)

cookpad.japan @cookpad_jp

If you use frozen berries, they will release more juice when being heated than fresh berries. (The same goes for strawberries and blueberries.)

Saved

Ingredients

100 gramsRaspberries (frozen) -Even if using fresh, freeze them
45 gramsGranulated sugar
10 grams●Mizuame
1 tsp●Kirsch
1 tspLemon juice

Saved

Steps

1

Place the raspberries in a pot. Cover with sugar and let sit until the sugar has dissolved and the raspberries have released their juices.
2

Add the ● ingredients and turn the heat to low. Once it begins to boil, lower the heat to low and simmer until the raspberries become smooth. Use a masher to crush the berries.
3

Strain the berries through a fine mesh strainer. Remove the skins and seeds as you strain the berries. The bottom photo shows the remnants after straining.
4

Return the puréed berries to the pot and turn the heat to low. Once it begins to boil, lower the heat some more and stir continuously as it heats. Once it thickens, add the lemon juice.
5

Remove from the heat and let it cool. Stir it several times while it cools. If you leave it alone, it will form a film on top.
6

It's done. It's smooth sauce with a gorgeous vivid color.