Photo: Jennifer Davick; Styling: Linda Hirst
- 1 (12-ounce) bag frozen raspberries, thawed
- 1/2 cup sugar
- Combine all ingredients in a medium saucepan over medium heat. Cook, crushing raspberries against side of pan and stirring constantly, 6 minutes or until sugar melts. Pour mixture through a wire-mesh strainer into a bowl, pressing with a spatula or the back of a spoon; discard seeds. Cover and chill until ready to serve.
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