Ingredients
- 1 pkt frozen raspberries - (10 to 12 oz)
- Sugar (optional)
Make it step by step
- Thaw the raspberries. Drain them and reserve the juice. Puree berries briefly in food processor. Sieve the puree to remove seeds. Thin it with some of the reserved raspberry juice if desired. If puree seems too tart, sweeten it to taste.
- Cover and refrigerate until serving. Sauce may be completed up to 3 days ahead, or frozen 6 months or longer.
- This recipe yields 1 1/4 cups.
- Yield: 1 1/4 cups
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.