Raspberry Sauce

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Raspberry Sauce

 

 

300 g (10 1/2 oz) frozen raspberries

1/3 cup sugar

 

 

1. Place raspberries and sugar in a non-stick frypan over medium-high heat.

Cook, stirring often, for 2 to 3 minutes or until sugar has dissolved.

 

2. Reduce heat to medium-low. Simmer crushing raspberries with the back of a

spoon, for 3 to 4 minutes or until smooth.

 

3. Set aside to cool slightly.

 

4. Strain raspberry mixture into a jug or bowl. Discard seeds. Set aside to

cool.