Raspberry Sauce

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)


2 cups fresh raspberries

5 tbsp gluten free icing sugar

2017-11-17T13:02:01+00:00 0 Comments

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