2 cups whole frozen raspberries (about 8 oz.), thawed
2 tablespoons black raspberry liqueur
3 tablespoons sugar (3 to 4 tablespoons)
1 tablespoon cornstarch
Servings: 4
Purée thawed berries in food processor or blender. Strain through a fine sieve to remove seeds. Place purée in small saucepan. Stir sugar and cornstarch together and add to purée, along with liqueur. Heat until thickened and glossy. Can be refrigerated for later use. (If purée is cold, it may be slightly too thick to create decorative hearts — microwave 30 to 40 seconds before use.)
Yield: 1 Cup
2 tablespoons black raspberry liqueur
3 tablespoons sugar (3 to 4 tablespoons)
1 tablespoon cornstarch
Servings: 4
Purée thawed berries in food processor or blender. Strain through a fine sieve to remove seeds. Place purée in small saucepan. Stir sugar and cornstarch together and add to purée, along with liqueur. Heat until thickened and glossy. Can be refrigerated for later use. (If purée is cold, it may be slightly too thick to create decorative hearts — microwave 30 to 40 seconds before use.)
Yield: 1 Cup
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