Monday, October 28, 2013

Bourbon-Raspberry Sauce

There's one thing that every Kentuckian knows.  Whether they drink it.  Cook with it.  Collect it.  Kentucky knows Bourbon.  After all, it's our unique limestone shelves that filter our waters to produce the best bourbon in the country, if not the world.

My husband, is definitely a fan of the drinking aspect.  Me, on the other hand, I love to cook with it.  This raspberry sauce can be used savory or sweet.  In this instance, it turned a normal banana split sundae into a phenomenal one.


2 pints fresh raspberries
3-4 sprigs of thyme
zest from 2 lemons
juice from 2 lemons
1/2 cup water
1/2 cup brown sugar
1/4 cup sugar
1/4 cup bourbon

In a medium saucepan, combine the raspberries, thyme, lemon zest, lemon juice, water, brown sugar, and sugar.  Cook the mixture until the raspberries start to soften and the liquid is reduced by half.

Add the bourbon and set aflame to burn off the alcohol and concentrate the flavor.  Continue to cook until mixture starts to become syrupy.

Add mixture to a blender and puree until smooth.  Strain mixture of seeds and thyme.  Let cool to room temperature before using.

I could just eat spoonfuls of this stuff by itself, it's so good!