A classic dessert staple that has stood the test of time, and never fails to please. Our people gush over this when we’re catering for them. It’s sweet, tangy and with no pips to get stuck in my ‘old lady’ teeth. My boy eats this stuff on anything he can – chocolate cake, vanilla cake, orange cake (any cake really), brownies, with soda or lemonade, pancakes, ice cream. Perfect accompaniment for an easy dessert when you’re catering for a large crowd.
raspberry sauce recipe
500g Frozen Raspberries
1 Cup Caster Sugar
Juice of 1 Lemon
Defrost the raspberries. (This can be done in the microwave but ensure not to heat them – we’re not after jam)
Pop the raspberries, sugar, lemon juice and a splash of water in the bowl of your food processor.Spin it all on low until the mixture is smooth-ish.
Scoop the sauce into a mesh sieve over a bowl and let the sauce fall through to catch all the pips. Don’t press too hard as some of the little buggers might break through.
Decant into a clean jar and store in the fridge for a week, if it lasts that long.
To freeze it for later, store in a snap lock bag marked ‘raspberry deliciousness’.
You could swap the raspberries for any other berry. Using strawberries and swirling through the cream on a pav is most excellent.