Fresh Raspberry Sauce

Fresh Raspberry Sauce

Makes 1/2 cup

Ingredients

6 oz (1.5 cups) Fresh or Frozen (Thawed) Raspberries

1 tsp freshly squeezed lemon juice

2 Tbsp sugar

Instructions:

1. Fresh Raspberries: clean, Frozen Raspberries: thaw and save juices
2. Place Raspberries (and juices) in blender. We used our Magic Bullet and it worked great.
3. Puree Raspberries.
4. Pour Raspberry puree into a strainer. Push mixture through strainer firmly repeatedly until only seeds are left.
5. Stir in lemon juice.
6. Add sugar to taste.
7. Refrigerate until needed.

This recipe came from my awesome new cookbook, The Art and Soul of Baking. I used it as filling in my most recent cake and it worked pretty well, although it was a little thin. I think if I refrigerate it before I use it it will work even better. I am also thinking about getting a squeeze bottle so I can use it for plating in the future.