Monday, May 17, 2010
I am a raspberry-holic. When you combine raspberry with a citrus element, I do believe you've achieved the rapture. I'm not even going to mention adding chocolate to that, it'd be the end of the world. This little recipe for raspberry limoncello preserves is wonderful, but if you do not have limoncello on hand, you could use Grand Marnier, or even just plain lemon (in which case I'd add a couple extra tablespoons of sugar) or orange juice. But the cooked-off alcohol element is quite delicious. Thought I haven't tried it, I imagine that even Amaretto would be incredible. Enjoy!
-1 cup fresh raspberries, washed
-1/3 cup granulated sugar
-2 1/2 tablespoons of limoncello (or other citrus juice)
Place all ingredients together in a small sauce pan. Mush the raspberries as they heat. There should be a decent amount of liquid. Bring everything to a boil and let it reduce a bit till the mixture gets foamy then stir it well. When the mixture is sirrupy, remove it from the heat and let it cool before pouring it into a storage container. It should last about a week in the fridge.