Fresh raspberry sauce
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
To make the fresh raspberry sauce even more rich and vibrant, Ina Garten adds a little raspberry jam and raspberry liqueur. Try this sauce with ice cream, pancakes, or cheesecake. It's great with any baked goods, turning them into a wonderful summer dessert!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 170 g fresh raspberries
- 0.5 cups of sugar
- 1 cup (340 g) natural seedless raspberry jam
- 1 tbsp. l. raspberry liqueur (framboise)
We recommend
Recipes with similar ingredients: raspberry liqueur, raspberry
Cooking the dish according to the recipe:
- Combine raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, reduce heat, and simmer for 4 minutes.
- Place the raspberries, jam, and liqueur in a food processor and blend until smooth. Pour into a container and refrigerate. The sauce can be stored in the refrigerator for up to a week.
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