Raspberry Sauce (Raspberry Puree)

• 100 grams Raspberries (frozen) -Even if using fresh, freeze them
• 45 grams Granulated sugar
• 10 grams Mizuame
• 1 tsp Kirsch
• 1 tsp Lemon juice

1. Place the raspberries in a pot.
2. Cover with sugar and let sit until the sugar has dissolved and the raspberries have released their juices.
3. Add the ingredients and turn the heat to low.
4. Once it begins to boil, lower the heat to low and simmer until the raspberries become smooth.
5. Use a masher to crush the berries.
6. Strain the berries through a fine mesh strainer.
7. Remove the skins and seeds as you strain the berries.
8. The bottom photo shows the remnants after straining.
9. Return the pureed berries to the pot and turn the heat to low.
10. Once it begins to boil, lower the heat some more and stir continuously as it heats.
11. Once it thickens, add the lemon juice.
12. Remove from the heat and let it cool.
13. Stir it several times while it cools.
14. If you leave it alone, it will form a film on top.
15. It's done.
16. It's smooth sauce with a gorgeous vivid color.

raspberries, sugar, mizuame, lemon juice

Taken from cookpad.com/us/recipes/145517-raspberry-sauce-raspberry-puree (may not work)