Thursday, August 18, 2011

Deep South Eats: Raspberry Sauce

At a recent birthday dinner, the dessert of request was Chocolate Chess Pie with Chick-Fil-A Ice Dream and Raspberry Sauce. What a great dessert request because it was quick and easy, but the flavor combination was excellent. 

Throw this together to serve with a rich pound cake, chocolate pie, over ice cream, or even stir in some lemonade and you will not be disappointed!

1 bag of frozen raspberries (around 12 oz)
2 Tablespoons of fresh squeezed lemon juice
3/4 cup of sugar

Put everything in the blender together and blend until you no longer see large chunks of raspberries.

Pour small amounts at a time into a mesh sieve fitted over a bowl. I did about 1/3 of the blended sauce each time.

Use the back of the spoon to press the juice through the sieve leaving the solids behind. I always stir vigorously with the back of my spoon pressing the sieve.

Be patient and keep stirring and pressing until all you have in the sieve is the solids. Before you discard the solids use your spoon to scoop the sauce off the underside of the sieve. Repeat this process with the remaining blended sauce.

When it is all said and done you will be left with a beautiful, rich raspberry sauce.

blog signature - 4/2011

1 comment:

  1. Gorgeous sauce, would love a drizzle over pound cake!