Prep 5 mins
Cook 0 mins
Gorgeous color and fresh berry taste. It's wonderful drizzled over brownies, mousse, cake, or ice cream.
- Place raspberries in a blender; cover and process until until pureed.
- Strain and discard seeds.
- Stir corn syurp into raspberry puree.
- Cover and refrigerate until serving.
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.