Yield
Makes about 1 cup; 10 to 12 servings

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.

How to Make It

Step 1

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

Step 2

Sweeten purée with honey to taste.

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