Raspberry Sauce

This is a gorgeous, ruby red sauce that tastes even better than the fresh fruit!

The technique is not so very different from making a standard sauce/coulis, the berries are pureed and strained as usual, but the few differences in the method ensure a superior result.

First, frozen berries are defrosted in a sieve and pressed to release all of their juices into a bowl once they are thawed. The juices are then reduced to ¼ their original volume. This raspberry concentrate is added to the pureed, strained fruit, along with lemon juice and sugar.

I often make a double batch and freeze a portion as it freezes extremely well. I served it recently with Rose’s lemon luscious curd ice cream and sesame wafer cookies from Flour cookbook.