- 1 cup canned raspberries, drained
- 1/4 cup sugar
How to Make It
Press raspberries through a sieve using the back of a spoon. Reserve raspberry juice; discard seeds and pulp.
Combine raspberry juice and sugar in a small heavy saucepan; cook over medium heat, stirring constantly, 6 minutes or until thickened. Remove from heat; cool to room temperature. Cover; chill thoroughly before spooning over parfait or ice cream.