Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Ingredient |
| 1 cup | Raspberries;fresh or-> |
| 12 ounces | Frozen (no sugar) |
| 10 ounces | Raspberries;frozen w/sugar |
| ½ cup | Raspberry preserves |
| 1 teaspoon | Kirsch |
| 2 teaspoons | Lemon juice; or to taste |
03/09/92 4:40 PM Drain raspberries, reserving syrup.
Place fresh and frozen raspberries and preserves in the bowl of a food processor. Puree with the metal blade. Pass the puree through a food mill to eliminate seeds. Stir in kirsch and lemon juice. Source: Bristol Farms Cooking Demo Shared by Barb Day