Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pint | Raspberries |
| 1 cup | Sugar - you can vary this according to your taste |
| 1 teaspoon | Lemon juice |
| ½ cup | Water - you can vary this according to the desired thickness of the sauce |
| \N \N | Grated lemon or orange peel and cinamon (optional) |
From: hz225wu@... (Micaela Pantke) (COLLECTION) Date: Thu, 19 Aug 93 10:31:32 +0200 From: kak@... (Kelly A Korzeniowski) In a small sauce pan, over medium heat combine all ingredients. Mix so that the raspberries become a paste, this will happen as the mixture heats. It should be ready when the sauce begins to boil. You may also want to strain the sauce to get rid of the raspberry seeds. Great over ice-cream or cake.
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