Strawberries in Raspberry Sauce

Use fresh or frozen raspberries for this simple dessert. Serve it on its own, with frozen yogurt, or over shortcake.

  • 1 1/2 cups fresh raspberries, or 10 ounces frozen, unsweetened raspberries
  • pinch salt
  • 1/4 teaspoon vanilla extract
  • sugar to taste (2 to 4 tablespoons)
  • 2 pints fresh, sweet strawberries, hulled and halved
Instructions

1. In a blender or food processor combine the raspberries, vanilla and salt. Puree. Pour them through a fine strainer into a bowl, pressing down to get every bit of berry pulp. Taste as you stir in sugar a teaspoon at a time.

2. Set aside 6 whole strawberries for garnishes. Fold the raspberry sauce into the rest of the berries. Either serve right away or hold up to an hour. Spoon into bowls and enjoy at room temperature..
Categories: 
DessertsSummer
Yield: 
Serves 4 to 6

  • A look at the history of sugar, from art and language to 3-D printing

    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

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Book Excerpts

Before paper confetti was invented, people threw candied nuts and plaster

A history of confetti from The Oxford Companion to Sugar and Sweets edited by Darra Goldstein.