Fresh or frozen raspberries may be used.
Photography: Beatriz da Costa
Martha Stewart Living, December/January 1999/2000
- 3/4 cup sugar
- 18 ounces (1 1/2 pints) raspberries
- Combine sugar, berries, and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.
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