Raspberry sauce

Raspberry sauce

By
From
Ruby Violet's Ice Cream Dream
Makes
200 ml
Photographer
Danielle Wood

Delicious drizzled over chocolate ice cream.

Ingredients

Quantity Ingredient
400g fresh or frozen raspberries
3-4 tablespoons caster sugar
2 tablespoons lemon juice
60ml Sugar syrup

Method

  1. Puree the raspberries with 3 tablespoons of the sugar and the sugar syrup in a food processor until you have a smooth puree.
  2. Press the puree through a sieve into a bowl and stir in the lemon juice to taste.
  3. Taste and add any remaining sugar if preferred.
  4. Serve chilled or at room temperature. This sauce will keep for up to 1 week in the fridge.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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