This past week has been consumed by moving (thus my lack of posts). Marines Move #1, or pre-#1 maybe? We’ve relocated from Western Mass to VA for Adam’s Officer School. It is a weird to look around at what used to be considered home when it is full of boxes and as you watch your furniture being taken away. It reminded me that it is not necessarily about where you live, but who you are with that really matters.
As we’re getting settled here, I will share this raspberry sauce I first made for the Flourless Chocolate Cake.
- 1 cup raspberries (fresh or frozen)
- 1 Tbs sugar
- 1 tsp lemon juice
Stir often, until the raspberries are completely broken down, about 10 minutes.
Use a strainer to remove the seeds from the sauce. Mine got clogged and moved very slowly, so I used a spoon, stirring along the inside edge to push the sauce out faster.
Refrigerate until you use it, for up to 2 weeks.
I’ve used the sauce on Chocolate Flourless Cake and on vanilla ice cream. I’m sure there are many other ways to use it though!
Servings: 8 1-Tbs servings, 1/2 cup total
Prep time: 15 minutes active