As promised, here’s the fresh raspberry sauce we served with our recently posted chocolate decadence cake. While originally intended to be a companion video for that dessert, this stuff is so beautiful and delicious, you and your Valentine may not even need the cake.
Ingredients for about 3 Cups Fresh Raspberry Sauce:
4 half-pint baskets of fresh raspberries (1.5 pounds), rinsed, drained
2 to 3 teaspoons fresh lemon juice, or to taste
1/4 cup sugar, or more to taste
*0 to 4 tablespoons water, depending on desired thickness
*Depending what you’re going to serve the sauce with, you may want to add some water before cooking the berries. If you want something a little thicker, to serve over ice cream for example, then don’t add any water. On the other hand, if you want and lighter texture like I did, toss in a few tablespoons of water before heading to the stove. Be careful; we’re not boiling and reducing the sauce, so we can’t cook out excess liquid.