Raspberry and Mint Yogurt Sauce
What you need
Fresh Raspberries (1 cup)
Fresh Mint (1/2 cup)
Plain Yogurt (1 1/2 cups)
Vanilla Extract (optional)
This is a healthy and flavorful sauce that is perfect for a summer entree or for a lively parfait. To start, the ratios are typically one part raspberries to almost two parts yogurt. Use your judgment with the amount of mint, which can vary wildly in strength. I use about half as much mint as raspberries. So a typical ratio would be 1/2 cup mint, 1 cup of raspberries and 1 1/2 cups of yogurt.
Strip the leaves off of the mint and julienne them into thin strips. To get the flavors of the mint to release, squeeze the juice of one lemon into a deep bowl. Put the mint in a pile at the bottom of the bowl and mash thoroughly with a wooden spoon. Take a big whiff, get your nose down in the bowl and enjoy those sharp fresh aromas.
You can add the raspberries whole, or if you want to avoid the seeds you can cook them in water / simple syrup. If you choose to cook them, you must then run them through a chinois or strainer. The ratio for a cooked version is 1 pint of raspberries to one half cup of water and one half cup of sugar (optional). Mix the berries, liquid and sugar and simmer for 15 minutes then strain the mixture into a separate container. I prefer whole raspberries with seeds.
I like the texture of the seeds and the chunks of berry that complement the yogurt and strips of mint. Mash the berries slightly with the mint, or pour the strained mix into the bowl. The fresh berries will give the sauce a sharper more acidic taste, where as the cooked berries will develop the sauce with much sweeter notes.
Mix in the yogurt well and add vanilla to taste (go easy it will develop in the sauce), and put the sauce in an airtight container and let it sit while you make your main dish. The longer the sauce sits the more the flavors will develop. Making this the night before will really get the flavors buzzing.
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