Strawberries In Raspberry Sauce

1. 1

   In a blender or food processor fitted with the steel blade, combine the raspberries, salt, and vanilla. Puree until smooth. Pass the puree through a fine strainer into a bowl, pressing down on the pulp to get every bit of the juice. Taste as you stir in sugar, one teaspoon at a time.

2. 2

   Set aside 6 whole strawberries for garnishes. Fold the raspberry sauce into the remaining berries.

3. 3

   Serve right away or hold up to an hour. Spoon into bowls and enjoy at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.