The Friday Baking Project

Raspberry Sauce

Yield: 1 cup

# of Servings: 8

Ingredients

1 (12 oz) bag frozen raspberries, defrosted

Simple Syrup as needed

Tools and equipment needed:

• Stainless steel food mill or fine mesh stainless strainer

Pre-recipe preparations:

• Defrost raspberries
• Set up food mill, if using

Directions:

1. Empty defrosted raspberries into a bowl. If excessive amount of syrup, pour some off, leaving approximately 2 tbl.
2. If using food mill, spoon the raspberries into the mill with the finest disc, and process to remove the seeds.
3. If using fine mesh strainer, spoon the raspberries into the strainer and using a heavy cooking spoon, push the raspberries against the strainer, until only dry pulp remains in the strainer.
4. Whisk the sauce and add syrup to achieve desired sweetness.
5. Refrigerate until ready to serve.
6. May be made and stored in the refrigerator for 3 days or frozen for 2 months.