This delicious sauce is an excellent accom-paniment to sponge puddings, and adds that special something to vanilla ice- cream.
2 table-spoons of kirsch.
ABOUT 10 FLUID OUNCES
1 lb. fresh raspberries, hulled
2 oz. sugar
2 teaspoons lemon juice
1 teaspoon arrowroot dissolved in
1 tablespoon water
Place the raspberries in a medium-sized bowl and sprinkle over half the sugar. Set aside for 2 hours.
Using the back of a wooden spoon, rub the raspberries and any liquid from the bowl through a fine strainer held over a medium-sized saucepan. Discard the pulp remaining in the strainer.
Add the remaining sugar and the lemon juice and place the saucepan over high heat. Bring the puree to the boil, reduce the heat to low and stir in the dissolved arrowroot. Simmer the sauce for 2 to 3 minutes or until it is smooth and thick.
Remove the pan from the heat and pour the sauce into a sauceboat.