It's summer, and fresh raspberries are at their peak. I can remember picking wild raspberries as a kid at my grandparents' cabin, and those raspberries seemed to taste a thousand times better than any raspberries I ate before. Even though fall is on its way, you can still find raspberries being sold at farmer's markets around the country.
A classic combination of flavor is raspberry with chocolate. Well, let's face it, most fruits are better with chocolate. But I can't think of a prettier way to dress up your sexy cake than with even sexier raspberry sauce. And after I make this sauce, I promise to never describe another food as "sexy" again.
Hey. Gotta make it count while I can.
... sexy vanilla sugar?
Okay, okay. I'll stop. For real this time.
Just a hint--it's much easier to zest a whole lemon. If your recipe calls for both zest and juice, like this one does, do the zest first and then cut the lemon for the juice.
Also, when zesting, be sure to zest only the yellow part. The inner white part of the rind, called the pith, is bitter.
Make yourself a piece of toast with raspberry jam if you're craving jam now. I know I was.
That's okay. Now I have a reason to visit a cooking store--new springform pan and new sieve!
Use it over ice cream, instead of syrup on pancakes, or ... you guessed it ... your Sexy, Silky Bittersweet Chocolate Cake!
Recipe: Raspberry Sauce
1 pint raspberries (fresh or frozen)
1 tbsp. granulated sugar
zest from 1/2 a lemon
juice from 1/2 a lemon
Combine all ingredients in a small saucepan. Cook over medium heat at a gentle simmer for 10 minutes.
Strain seeds from sauce.