The sauce of many uses—to accompany ice creams, puddings, custards, and souffles, to mention a few. Fresh berries are the most desirable, of course, but the packaged frozen ones do nicely out of season.
Purée the berries, half the sugar called for, and 3 tablespoons of lemon juice in the machine, continuing until the sugar is completely dissolved—2 to 3 minutes. Taste carefully to be sure there are no tiny undissolved granules. Purée in more sugar by the spoonful if needed and more lemon juice by droplets. Sieve, if necessary, to remove seeds and seed residue.
Ahead-of-Time Note: Refrigerate in a covered bowl; the sauce will keep for a day or two.
IN JULIA'S KITCHEN WITH MASTER CHEFS
by Julia Child
Photographs by Michael McLaughlin
U.S.A. $35.00, Canada $49.00 (Hardcover)
Alfred A. Knopf
(Reprinted with permission.)
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