This sauce can be served with almost any dessert, including cheesecake, chocolate cake, and bread pudding. If you have an ice cream maker, this mixture can be stirred into crème anglaise and then frozen to make raspberry ice cream.
Hands-on: 10 minutesTotal: 20 minutes
- 1 cup sugar
- ½ cup water
- 4 cups fresh or frozen raspberries
- Dissolve sugar in water over low heat in a saucepan. Cool completely.
- Purée raspberries in a blender, then strain into a bowl. Combine raspberry purée with chilled sugar syrup.