This elegant sauce is made by simply pureeing raspberries (frozen berries work just fine). Use it to dress up a compote of strawberries or mixed berries or fruit salad, or as a topping for reduced-fat vanilla ice-cream or yogurt. It's also delicious drizzled over a pavlova.
Patsy Jamieson, Diane Temple
300g frozen unsweetened raspberries, thawed, or 2 punnets raspberries
2 tablespoons icing sugar
1 tablespoon lemon or lime juice
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Directions Preparation:5min › Ready in:5min
Put raspberries, icing sugar and lemon juice in a food processor. Process until pureed. Pass puree through a fine sieve set over a medium bowl. Discard seeds.