Diana's Desserts - www.dianasdesserts.com
See more recipes in Frostings -Toppings - Sauces - Fillings
in Diana's Recipe Book
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|Servings: Makes 1 to 1 1/2 cups sauce|
When finely ground, granulated sugar becomes superfine sugar. It dissolves rapidly so is preferred for mixed drinks and other cold recipes, such as this raspberry sauce. To make your own superfine sugar, simply whirl granulated sugar in a blender or in a food processor fitted with the metal blade.
This sauce is delicious served over pancakes, waffles, pound cake, cheesecake and other various desserts. Yummy drizzled over vanilla or chocolate ice cream!
2 1/2 cups fresh raspberries or thawed frozen unsweetened raspberries
1/2 cup superfine baker's sugar or caster sugar
1/4 cup framboise or other raspberry-flavored liqueur (optional)
Place the raspberries, superfine sugar and framboise in a blender or in a food processor fitted with the metal blade and puree until smooth. If you prefer a seedless sauce, pass the puree through a fine-mesh sieve.
Makes 1 to 1 1/2 cups sauce.
|Date: September 18, 2006|