• 5minutes

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Nutrition Info . . .

VitaminsB3, C, E, P
MineralsFluorine, Silicon, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pkg frozen raspberries

  2. 1 tablespoon 2 teaspoons corn starch

  3. 1/2 cup cold apple juice

  4. 2 tablespoons lemon juice

  5. 1/4 cup Chambord

Instructions Jump to Ingredients ↑

  1. Puree the raspberries, you can strain the seeds out if you want ~ I prefer a more "natural" texture and leave them in. In a small saucepan mix together the corn starch & water. Add puree and stir. Stirring constantly over a medium heat,cook until thickend and mixture comes to a boil. Boil for 1 minute. Remove from heat and add lemon juice and Chambord. Let cool and Refrigerate leftover sauce. Use as is over ice cream, peach pie, pancakes & waffles, delicious over chocolate cake with a little whipped cream, etc. Add fresh raspberries and serve over angel cake or short cake... well you get the picture :)


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