Chalet Hot Raspberry Sauce Garnished With Raspberries and Mint

KateL's Note:

Entered for safe-keeping. By Darlene White from "Grow" by www.vegetablegardener.com. Serve over rice pudding or ice cream.

• Total Time: 23 mins
• Prep Time: 8 mins
• Cook Time: 15 mins

Ingredients:

Serves: 16

Yield: 2.0 cups

• 1 ½ cups fresh raspberries (3/4 cup pureed raspberries)
• ½ cup sugar
• 1⁄8; teaspoon white pepper
• 3 tablespoons lemon juice (1/2 lemon)
• ½ cup water
• 2 teaspoons grated lemon zest (zest from 1/2 lemon)
• 1 ½ cups fresh raspberries (for garnish)
• 2 teaspoons grated lemon zest (for garnish)
• mint leaf (for garnish)

Directions:

1. Puree 1 1/2 cups fresh raspberries in a small blender.
2. Add the sugar, white pepper, lemon juice, and water.
3. Remove the seeds by stirring and pressing the mixture through a strainer into a bowl.
4. Add 2 teaspoons grated lemon zest.
5. At serving time, heat the sauce slowly to boiling, then remove it from the heat.
6. Stir in the remaining 1 1/2 cups fresh berries.
7. Serve immediately over individual rice puddings or ice cream. Garnish the top of each with the remaining lemon zest and the mint leaves.