Raspberry Sauce
Raspberry Sauce... I came up with this recipe on the spur of the moment. I always buy raspberries in the summer and freeze them for things like this. I needed to dress up some molten lava cakes but didn't want to make too much sauce. You can use this sauce on ice cream, cakes, crepes, pancakes and really whatever you may fancy. I think you may be able to add more fruit or cut back a bit on the sugar for a less sweet sauce. Either way, it is a good simple sauce.... more like good raspberry preserves:)
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
gf
sauce
raspberry
american
rom
4desserts
df
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup raspberries frozen
- 1/3 cup sugar
- 1 tsp lemon juice or to taste
- Carbohydrate 15.7103250345163 g
- Cholesterol 0 mg
- Fat 0.201717708334808 g
- Fiber 2.00129166670657 g
- Protein 0.3715416666687 g
- Saturated Fat 0.0060839583335265 g
- Serving Size 1 1 Serving (43g)
- Sodium 0.44093750010675 mg
- Sugar 13.7090333678098 g
- Trans Fat 0.060031250000793 g
- Calories 63 calories
Place raspberries and sugar in a heavy saucepan. Bring to boil stirring constantly. Boil for 5-7 minutes on high stirring constantly so as not to burn. You can see a trail when you scrape the bottom of the pan using your spatula. At this point, turn off heat and add lemon juice and cool. It will thicken as it sits.
