Recipe: Limoncello raspberry sauce

Type: Condiment

500 g raspberries
2 dl Limoncello
1.5 dl sugar
1 lemon, zest of

Corn starch

Bring the Limoncello to a boil together with sugar and zest, stirring while the sugar melts. Reduce for a few minutes, then pour over the berries. Squeeze the raspberries and mix them thoroughly with the limoncello syrup, then let soak for at least 1h, preferably longer.

Strain the berries through a strainer and let it drip until all the berry juice had been drained out of the berries.

Mix some corn starch with a bit of the raspberry sauce in a cup and stir to a smooth liquid texture. Mix the roux back into the sauce, while stirring constantly.

Note: Make sure not to add too much roux to the sauce, otherwise it'll get too thick. Also ensure that you stir constantly to avoid lumps from forming.

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