Prep 5 mins
Cook 5 mins
A quick to make sauce, which can be served warm or cold, and drizzled over icecream, tarts, cakes, pancakes or Aussie Pikelets With Berries; if you were making this raspberry sauce, you would only need to make the pikelets from the pikelet recipe. This sauce will keep in the fridge for at least a week, but I really can't see it lasting that long! I found this recipe in the colour magazine supplement in yesterday's 'The Sunday Age', a Melbourne newspaper and I'm posting it for the 2005 Zaar World Tour.
- Place the sugar in a heavy-based saucepan and add a little water to just moisten the sugar. Stir over a low heat until the sugar is dissolved, then bring the mixture to the boil over a low heat and boil until it is a pale golden colour.
- Place the frozen raspberries in a food processor and, with the motor still running, drizzle in the hot sugar mixture, and process until smooth.
- Add the lemon juice and process briefly, and strain if desired; and serve warm or cold.
This worked really well, although it took a bit longer than expected. I used granulated sugar, which melted just fine. I served over poppy seed cake, and then over ice cream. It's worth straining-this makes a beautiful sauce. Thanks!