Although fresh raspberries are terrific in this sauce, frozen raspberries also work very well—especially good news when the berries aren’t in season. I can’t think of a lemony dessert that this sauce doesn’t complement.

　　

Ingredients

makes about 1 cup (250 ml)

　　2 1/2 cups (12 ounces/340 g) fresh raspberries, or 12 ounces (340 g) frozen raspberries, thawed

　　1 1/2 tablespoons sugar, or more to taste

　　1/4 cup (60 ml) water

　　1/2 teaspoon freshly squeezed lemon juice

　　1 teaspoon kirsch (optional)

　　

Step 1

Purée the berries and remove the seeds by passing them through a food mill fitted with a fine disk into a medium bowl. Or, process the berries in a food processor fitted with the metal blade, then, using a rubber spatula, press the purée through a fine-mesh strainer set over a medium bowl.

　　

Step 2

Whisk in the sugar, water, lemon juice, and kirsch or framboise until the sugar dissolves. Taste for sweetness and add more sugar, if desired.

　　

Storage

Step 3

This sauce can be stored in the refrigerator for up to 3 days.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.