Recipes With Frozen Raspberries Recipe

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Steps:

• Place 8 ounces fresh or frozen raspberries (about 2 cups), 1/4 cup granulated sugar, 1/4 cup water, and 1/8 teaspoon kosher salt in a medium saucepan. Stir to combine and bring to a simmer over medium heat. Reduce the heat to medium-low to maintain and simmer until the berries are broken down, the sugar is dissolved, and the mixture is foamy and pink, 5 to 7 minutes.
• Pour through a fine-mesh sieve set over a heat-proof bowl or large measuring cup. Press with a rubber spatula to extract as much of the pulp and juice as possible, making sure to scrape the pulp and juice that collects on the underside of the strainer. Discard the seeds and solids. Return the raspberry sauce to the saucepan.
• Juice 1/2 medium lemon into a small bowl until you have 1 tablespoon. Add 1 teaspoon cornstarch and stir to dissolve.
• Add the cornstarch mixture, remaining 4 ounces raspberries (1 cup), and 1 tablespoon unsalted butter to the sauce. Cook over medium-low heat until the butter melts, the raspberries break down slightly, and the sauce is glossy, 2 to 3 minutes. Let cool before serving.

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Ingredients: