Raspberry Amaretto Sauce from The New Basics Cookbook by Julee Rosso and Sheila Lukins
Purée the raspberries in a blender or food processor. Add the confectioners’ sugar, lemon juice, and amaretto, and continue to process until smooth. Strain the sauce to remove the seeds, and serve.
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Cooking tools:
- Blender
- Food processor
- Fine-mesh sieve
- Measuring cup
- Mixing bowl
- Spatula
Ingredients
- 1 tablespoon fresh lemon juice
- ¼ cup amaretto liqueur
- 2 cups fresh or frozen raspberries, thawed if frozen
- ½ cup confectioners’ sugar
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