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Chef Teddy Raspberry Sauce
Prep: 10 min Cook: 8 min Servings: 1by Teddy Hedrington16 recipes>Ingredients
- 1 Pint fresh Raspberries
- 1/2 Cup granulated sugar
- 2 tbsp.fresh lemon juice
- 1 Cup cold water
- 2 tbsp.corn starch
Directions
- Gently wash raspberries, combine the raspberries, sugar and lemon juice in a saucepan.mix the corn starch into the water until smooth.
- Add the mixture to the saucepan and bring to a boil.Let simmer for
- about 5 to 8 minutes stirring constantly, the sauce will thicken as
- it cool.Puree the sauce by using a handheld blender or a regular
- blender, strain through a fine sieve and refrigerate.
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