Raspberry Sauce

20 oz Frozen Organic Raspberries
2 Tablespoons Lime Juice
1.5 Tablespoons Corn Starch
1.5 oz Bakers Sugar

SPECIAL TOOLS:  Food Processor or Blender
                                Medium Sauce Pot
                                Fine Mesh Strainer
                                Large Funnel
                               
Squeeze Bottle

As this recipe uses fresh frozen berries, you will be safer pasteurizing the fruit first.  In a food processor, pulse berries just to break up the individual druplets (tiny orbs making up the berry.)  Place in your sauce pot with lime juice over medium heat to bring to a simmer.  Simmer for 2 or 3 minutes then remove from heat to cool slightly.  Pour into a clean container and wash out your pot thoroughly.  To prevent clumping, add just enough water to your cornstarch to dissolve then add, along with berries to your pot and bring to a simmer.  Add sugar and simmer for 1 minute.  Strain through fine mesh strainer to remove seeds and funnel into your squeeze bottle.  Serve over ice cream, brownies, cakes...  Keeps in fridge up to 1 month.
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