A quick raspberry sauce made with frozen raspberries, that is a perfect addition to cottage cheese rolls, ice cream, pancakes, yogurt, porridge and more. Recipe makes about 160ml (2/3 cup) sauce.
Author:Alice
Ingredients
Scale
180g (2 cups or6.3 oz) frozen raspberries
55g (1/4 cup) granulated sugar
30ml (2 tablespoons) lemon juice (from 1/2 large lemon)
Instructions
Place all ingredients in a medium saucepan, stir and bring to a boil over medium-high heat. As the raspberries begin to thaw, start crushing them with a spatula and keep stirring.
Maintaining a light simmer, keep cooking the sauce for about 5 minutes, until all raspberries are crushed and the mixture is a bit thicker. Taste to see if you want more sugar.
Transfer sauce to a jar and let cool. It’ll thicken some more as it cools.