1 cup raspberries
3/4 cup sugar
1/2 cup water
2 teaspoons lemon juice
Puree the raspberries and strain them through a fine strainer to remove the seeds; you should have about 1/2 cup remaining. Put the sugar and 2 tablespoons water in a heavy, light-colored saucepan and let stand until the sugar is moistened. Cook over medium to high heat until the sugar is a light golden caramel, swirling it gently to keep it cooking evenly. When it is light gold, set the pan in the sink and carefully pour in the remaining 6 tablespoons of water so the caramel doesn't spatter you. Set the pan back on medium heat and cook, stirring, until the caramel has dissolved. Remove from the heat and stir in 6 to 8 tablespoons of the raspberry puree. Add the lemon juice to taste and chill.
Makes about 3/4 cup.
From Chez Panisse Desserts by Lindsey Remolif Shere
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