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Use this sauce to make our Raspberry Surf cooler. The sauce can also be served over ice cream and with other desserts.

Martha Stewart Living, August 2001

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Yield:
Makes about 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes

Raspberry sauce can be stored, refrigerated, up to one week.

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