November 16, 2016
Since I have a raspberry patch, this is a useful recipe for using them up before they go to waste. It is magnificent on ice cream. YUM!
- Prep: 10 mins
- Cook: 5 mins
1Combine the raspberries and sugar in a small saucepan and cook over low heat until the berries are soft (3 to 4 min)
2Strain through a sieve into a small bowl and discard seeds.
3Add 1 to 2 tbsp cold water if needed to thin the sauce.
4Can be stored in a covered container in the fridge for up to a week (although it is most unlikely to hang around for that long)