Chalet Hot Raspberry Sauce Garnished With Raspberries and Mint |
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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 12 |
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Entered for safe-keeping. By Darlene White from Grow by . Serve over rice pudding or ice cream. Ingredients:
1 1/2 cups fresh raspberries (3/4 cup pureed raspberries) |
1/2 cup sugar |
1/8 teaspoon white pepper |
3 tablespoons lemon juice (1/2 lemon) |
1/2 cup water |
2 teaspoons grated lemon zest (zest from 1/2 lemon) |
1 1/2 cups fresh raspberries (for garnish) |
2 teaspoons grated lemon zest (for garnish) |
mint leaf (for garnish) |
Directions:
1. Puree 1 1/2 cups fresh raspberries in a small blender.
2. Add the sugar, white pepper, lemon juice, and water.
3. Remove the seeds by stirring and pressing the mixture through a strainer into a bowl.
4. Add 2 teaspoons grated lemon zest.
5. At serving time, heat the sauce slowly to boiling, then remove it from the heat.
6. Stir in the remaining 1 1/2 cups fresh berries.
7. Serve immediately over individual rice puddings or ice cream. Garnish the top of each with the remaining lemon zest and the mint leaves.
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