So while I’m on the subject of raspberries, here’s another goodie! This recipe is very similar to my Rhubarb Sauce, and can be used in the same ways. I also recommend this recipe to spoon over a piece of cake… Or better yet, cheesecake! (Cheesecake, in pretty much every way, is always a good idea.)
For this post, however, we’ll stick with ice cream.
Here’s how you make it!
Naomi’s Raspberry Sauce
Makes about 2 cups
2 c. fresh or frozen raspberries
1/4 c. water
1 Tbsp. lemon juice
1/2 c. sugar
2 Tbsp. cornstarch, mixed with water to form a smooth paste
First, put the raspberries (washed if you’re using fresh ones) in a small saucepan. Add the water, lemon juice, and sugar; cook over medium heat, stirring every so often.
In the meantime, combine the cornstarch with a bit of water (adding a little more water as needed), until the mixture forms a smooth paste.
When the raspberry mixture comes to a boil, slowly pour in the cornstarch, stirring all the while.
Return to heat and cook until thickened.
Pour the mixture into a glass bowl (not too quickly, otherwise the glass will crack), and cover with a piece of plastic wrap, set directly on top of the fruit. Refrigerate until cold.
Serve as an ice cream topping, atop a piece of your favorite cake, or just on its own with a dollop of whipped cream. Delicious!
How would you serve this sauce? I’d love to hear your thoughts!
Back next week!
P.S. Check out a couple of my other recent raspberry adventures…