Raspberry Sauce

Notes: Spoon this sauce over corn ice cream or chocolate sorbet. Make up to 1 day ahead, then cover and chill. If fresh raspberries aren't available, use thawed frozen unsweetened berries.
Makes about 1 cup; 10 to 12 servings


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2 cups raspberries
2 to 3 tablespoons honey


1. In a blender or food processor, purée berries. Rub through a fine strainer into a bowl.

2. Sweeten purée with honey to taste.

Created date

October 2003

Nutritional Information

Calories 21
Caloriesfromfat 4.3 %
Protein 0.2 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 5.3 g
Fiber 1 g
Sodium 0.1 mg
Cholesterol 0.0 mg