The Starving Musician
Recipes
Raspberry Puree
Taste berries for sweetness. In small non-aluminum saucepan, place 1 pint
raspberries (reserve a few of the best berries for garnish), 1/4 cup sugar,
a small dash salt, and 2 Tablespoons Grand Marnier or lemon juice. Cook,
stirring over low heat 'til berries start to give up their juice and sugar
is dissolved. Place a fine sieve over a bowl; pour in berry mixture and
using rubber spatula or wooden spoon, press firmly through sieve to strain
seeds out. Pour into a squeeze bottle if desired; chill thoroughly before
using.
Recipes ©2004
Randi Reed
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