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Dessert
February/March 2010
Raspberry Puree
MAKES ½ to ¾ CUP
12 ounces fresh raspberries or frozen raspberries, thawed and drained
⅓ cup confectioner’s sugar
1 teaspoon lemon juice
1. Puree raspberries in a food processor.
2. Press puree though a sieve, catching the juice in a medium bowl. Discard the seeds. You should have at least ½ cup of juice.
3. Add sugar and lemon juice and blend. Refrigerate until used.
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