Total Time
5mins
Prep 5 mins
Cook 0 mins

Gorgeous color and fresh berry taste. It's wonderful drizzled over brownies, mousse, cake, or ice cream.

Directions

  1. Place raspberries in a blender; cover and process until until pureed.
  2. Strain and discard seeds.
  3. Stir corn syurp into raspberry puree.
  4. Cover and refrigerate until serving.

Reviews

(1)
Most Helpful

This was very good but I found it to be a little too tart for me so I just added about 4 tsp. of sugar and it was great. I poured it over ice cream and it was delicious! Thank you!! Made for spring PAC '07.

MTpockets May 02, 2007

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