Raspberry Dessert Sauce with Ginger and Lime Zest
This raspberry dessert sauce has an intense and vibrant flavor and is delicious on cheesecake or on waffles with whipped cream. Recipe makes about 1 cup.
Servings: 4
Calories (Estimated): 164kcal
Equipment:
- measuring cups and spoons
- nonreactive saucepan
- citrus grater
- rubber spatula or wooden spoon
- fine mesh strainer
Ingredients:
- 24 ounces frozen raspberries
- 6 ½ tablespoons granulated sugar
- ¾ teaspoon freshly grated ginger root
- ⅜ teaspoon fresh lime zest
Instructions:
- Add frozen raspberries and sugar to a nonreactive saucepan.24 ounces frozen raspberries, 6 ½ tablespoons granulated sugar
- Set on medium heat and bring to a simmer. Cook, stirring continuously, until the raspberries are broken down and the sauce starts to thicken (about 12 minutes from the start).
- Let cool for a few minutes, then stir in the ginger and the lime zest.¾ teaspoon freshly grated ginger root, ⅜ teaspoon fresh lime zest
- Press the sauce through a fine mesh strainer with a rubber spatula or a wooden spoon. Press as much of the sauce through as you can, leaving only the seeds and a bit of dry pulp. Be sure to also scrape the underside of the strainer because a lot of sauce will accumulate there.
- Serve the sauce chilled.
Recipe notes:
Storage: Store the sauce in an airtight container in the fridge for up to 3 days.
