• 60 Ratings

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.

Martha Stewart Living, July/August 1995

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Recipe Summary

Yield:
Makes 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews

60 Ratings
  • 5 star values: 15
  • 4 star values: 13
  • 3 star values: 22
  • 2 star values: 6
  • 1 star values: 4
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