- 1 pint of raspberries
- Confectioner's sugar to taste
- Dash of Kirsch or Framboise Liquor if desired
This wonderful sauce can be poured over ice cream, cake sorbets, mousses and other desserts. You may replace the raspberries with strawberries, mango, papaya or kiwi fruit. As you can see this is a very easy to learn versatile technique.
- Puree the raspberries in a food processor or blender, then push through a wire mesh strainer to remove seeds.
- Add the sugar to taste, then stir in the liqueur.