Thursday, June 23, 2011

Raspberry Purée

1 pint raspberries
¼ C lime juice
1/3 C sugar
1-2 tsp corn starch

Purée all ingredients in a blender; if desired, strain out seeds. Heat gently in a saucepan to thicken. Serve (warm or chilled) over fruit, ice cream, cheesecake, angel food cake...

I like lime juice with the raspberries, but lemon works fine too (with raspberries, blackberries, strawberries, blueberries...) With raspberries, 1/3 C sugar tastes about right to me, but use less sugar with sweeter blueberries or blackberries.

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