Prep 10 mins
Cook 0 mins
Source: Anne Lindsay's New Light Cooking. Serve this sauce with cake, frozen yogurt or fresh fruit. You can even stir it into plain yogurt for some extra flavor. Time to make doesn't include time to thaw the berries.
- Thaw raspberries, drain and reserve 1/2 cup of the juice.
- Press berries through sieve over bowl to remove seeds.
- Stir in enough of the reserved juice to make it the consistency you want.
- Stir in sugar.
- Cover and refrigerate for up to 5 days.
Couldn't be simpler, for sure, & it's great tasting, too! Since neither my other half nor I are bothered by the berry's seeds, I ignored step 2 & simply took my hand-held potato masher to them! I'm certainly keeping this recipe around ~ Thanks for sharing it! [Made & reviewed in 1-2-3 Hit Wonders tag]
Raspberries are one of my favorite fruits. This is a super simple recipe and very fresh tasting. I did substitute Splenda for the sugar to make it sugar free. This was great on ice cream and I can't wait to try it along with chocolate syrup on my ice cream. Thanks for posting this Dreamer. Made for Newest Zaar Tag.