Why use frozen berries in the summer, when local fruit is at its peak? Because we love fresh local berries so much when whole or, in the case of strawberries, when sliced as well, puréeing them seems almost a sacrilege. If, however, you've got a surplus of fresh berries, go ahead and purée them.
•Sauce can be made 3 days ahead and chilled, covered. Bring to room temperature to serve.
Recipe information
Total Time
35 minutes
Yield
Makes 1 1/3 cups
Ingredients
Preparation
Step 1
Heat raspberries, strawberries, and sugar in a 2- to 3-quart heavy saucepan over medium-low heat, stirring occasionally, until fruit is hot and sugar is dissolved.
Step 2
Purée mixture in a blender (use caution with hot liquids), then force through a large fine-mesh sieve into a bowl, discarding seeds. Let cool to room temperature.
