| • | 8 oz. The Perfect Purée Red Raspberry, thawed |
| • | 5 tbsp. granulated sugar |
| • | 1 tbsp. fresh lemon juice |
| • | 1 – 2 tbsp. liqueur (such as Grand Marnier, Creme de Cassis, or Framboise), optional |
| |
| Method: |
| 1. | In a bowl stir together Red Raspberry puree, sugar, and lemon juice until well blended. Cover and refrigerate until well chilled. |
| 2. | Just before serving, stir in liqueur if desired. |
| |
| Serving Suggestion: |
| Serve this beautiful sauce over chocolate cake, ice creams or sorbets, pound cake, crepes, or frozen yogurt. Layer it for a fruit sundae or try it in a trifle with fresh raspberries and peaches. |
| For Light Raspberry Sauce: |
| Substitute 1 packet of sugar substitute for the sugar and omit liqueur. |
