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8 oz. The Perfect Purée Red Raspberry, thawed |
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5 tbsp. granulated sugar |
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1 tbsp. fresh lemon juice |
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1 – 2 tbsp. liqueur (such as Grand Marnier, Creme de Cassis, or Framboise), optional |
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| Method: |
| 1. |
In a bowl stir together Red Raspberry puree, sugar, and lemon juice until well blended. Cover and refrigerate until well chilled. |
| 2. |
Just before serving, stir in liqueur if desired. |
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| Serving Suggestion: |
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Serve this beautiful sauce over chocolate cake, ice creams or sorbets, pound cake, crepes, or frozen yogurt. Layer it for a fruit sundae or try it in a trifle with fresh raspberries and peaches. |
| For Light Raspberry Sauce: |
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Substitute 1 packet of sugar substitute for the sugar and omit liqueur. |
