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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Makes 2 cups. Comes from the lemon book. Alter the amount of sugar, depending on how sweet the berries are. The sauce will keep for a week in the fridge. Ingredients:
1 1/2 pints fresh raspberries (3 1/2 pint packs) |
1/2-3/4 cup confectioners' sugar |
1 -2 teaspoon fresh lemon juice |
Directions:
1. Puree the raspberries in a food processor.
2. Sift the sugar over the berries and pulse until smooth.
3. Pour through a strainer into a bowl.
4. Stir in the lemon juice to taste.
5. The sauce will thicken on standing; add water, as needed to thin to desired consistency just before serving.
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