Recipe courtesy of Sue Riedl. See the full article here.
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ingredients
3
cup raspberries (or 3 x 170g containers)
¼
cup sugar
1
squirt freshly squeezed lemon juice
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directions
Step 1
Put the berries in a food processor or blender, with a ¼ cup sugar. Blend until you have a liquid, and then taste.
Step 2
Add more sugar if necessary. Squeeze in a bit of lemon, and mix.
Step 3
Using a fine strainer, pass the sauce into a bowl, eliminating the seeds.
Step 4
Put sauce in a sealed container; it should keep for about 3 days in the fridge.
Step 5
Tip: You can also use thawed, frozen fruit in the winter; just drain off some of the juice before using the berries (you can always add it back if you need to).