Raspberry Sauce (Sauce Framboise)

By Craig Claiborne and Pierre Franey

Total Time
10 minutes
Rating
4(16)
Comments
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Featured in: FOOD; A CLASSIC CONFUSION

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Ingredients

Yield:About 1 cup
  • 110-ounce package frozen raspberries
  • 2tablespoons kirschwasser or other white liqueur
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

138 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 16 grams sugars; 2 grams protein; 7 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Use the raspberries while they are partly frozen. Put them into the container of a food processor or electric blender and blend thoroughly. Line a bowl with a fine sieve and pour in the raspberries. Press to extract as much liquid as possible. There should be about one cup. Blend with the liqueur and serve.

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4 out of 5
16 user ratings
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