Rating: 2.88 stars
17 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3
  • 17 Ratings

This is delicious spooned over ice cream and fresh fruit, or as an accompaniment to our Berry Vacherin.

Martha Stewart Living, June 1995

Gallery

Recipe Summary test

Yield:
Makes about 3/4 cup
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine raspberries, sugar, lemon juice, and salt in a small, nonreactive saucepan over low heat. Cook until berries release their juice and just start to break down, about 5 minutes. Use a rubber spatula to press berries through a fine sieve; discard solids. Let cool, and refrigerate until ready to use.

    Advertisement
Advertisement

Reviews

17 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3