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Warm Raspberry Sauce

61

If you're not a fan of raspberry seeds, this delicious topping can be sieved for a smoother texture and poured over waffles, pancakes, and just about any other sweet treat.

  • Yield: Makes 1 1/4 cups

Source: Martha Stewart Living, July/August 1995

Ingredients

  • 2 cups fresh raspberries
  • 1/4 cup sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons water

Directions

  1. Combine raspberries, sugar, lemon juice, and 2 tablespoons water in a small pan over medium-low heat. Cook until berries release some juice but remain whole, about 5 minutes. Cool slightly.

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