Raspberry sauce

Raspberry sauce

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2 cups fresh or frozen raspberries
1/2 lemon, juiced
1/4 cup sugar
2 tablespoons framboise liqueur or grand marnier, (optional)

Method

  1. Blend the raspberries, lemon juice and sugar in a food processor. Just before serving, add the Framboise or Grand Marnier, if using, and mix well.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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