Butter Bite of the Month: Raspberry Lemon Sauce

It’s the end of summer. The end of the season of swim trunks, beach days, fireworks, fireflies, and perpetual sunshine. And who can forget the delicious fresh fruits and veggies from the outdoor farmers markets? Summer is that time where we, here at the Butterball® Farms Food Lab, can get creative with the Quik-Creations™ Butter Sauce. With the neutral flavor and creaminess of the sauce, it is so easy to add fresh ingredients to create something with just the right punch! Mid to late summer is the season for fresh raspberries so I decided to create a brightly flavored raspberry sauce paired with lemon to drizzle over cakes.

lemon

First, in a medium saucepan on low to medium heat, pour in 4 cups of Quik-Creations™ Butter Sauce to warm. Mix ¾ cup of white sugar with ¼ cup of water to create a sugar slurry. Then I take 1 cup of raspberry preserves, 1 cup of freshly pureed raspberries, ¼ cup of lemon juice and ½  tsp of vanilla and combine into the sauce pan. Mix well to thoroughly incorporate preserves for a soft pink color. Pour into a bowl and chill for 2 hours.

Drizzle chilled Raspberry Lemon Sauce over any type of cake or confection and serve to friends and family for any occasion. Garnish with fresh raspberries or lemon peel twists. My personal favorite is the sauce over homemade pound cake!

Quik-Creations™ Raspberry Lemon Sauce Recipe

Quik-Creations™ Butter Sauce……………1 32 oz. bag

Raspberry Preserves…………………………..1 cup

Fresh Raspberries, pureed………………….1 cup

White Granulated Sugar…………………….3/4 cup

Lemon Juice………………………………………1/4 cup

Water……………………………………………….1/4 cup

Vanilla………………………………………………1/2 tsp

In a medium saucepan, heat Butter Sauce over medium setting. In a small bowl, combine sugar with ¼ cup of warm water. Stir well to create a sugar water solution. Add to sauce. Blend 1 cup of fresh raspberries in blender on low speed. Stir in remainder of ingredients for and stir on low heat for 5 minutes, stirring gently to disperse fruit seeds and sugar. Refrigerate for at least 2 hours prior to serving chilled over cakes.

Yield:30 servings (2 oz.)

Alex Delannoy, Butterball® Farms  Food Scientist

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