Fresh Raspberry Sauce
Use this sauce to make our Raspberry Surf cooler. The sauce can also be served over ice cream and with other desserts.
- Yield: Makes about 1 1/4 cups
Source: Martha Stewart Living, August 2001
- 2/3 cup sugar
- 1 pint raspberries
Combine the sugar and raspberries in a small saucepan, and place over medium heat. Cook, stirring occasionally, until the raspberries break down and liquefy, about 10 minutes. Remove from heat, and pass through a fine sieve to remove seeds (if sieve is not fine, you may need to repeat this). Let stand until cool. Refrigerate in an airtight container until ready to use.