Chef Administrator Staff member Feb 13, 2008 #1 2 pounds Raspberries, fresh or IQF 1 pound Granulated sugar 1 fluid ounce Lemon juice Yield: 1 quart 1. Purée the berries and strain through a fine chinois. 2. Stir in the sugar and lemon juice. Adjust the flavor with additional sugar if necessary.
2 pounds Raspberries, fresh or IQF 1 pound Granulated sugar 1 fluid ounce Lemon juice Yield: 1 quart 1. Purée the berries and strain through a fine chinois. 2. Stir in the sugar and lemon juice. Adjust the flavor with additional sugar if necessary.