Sunday, January 23, 2011

Raspberry Sauce

Combine in a saucepan:
- 1 bag frozen raspberries (600g)
- 1/2 cup agave syrup
- pure vanilla extract
Bring to a boil, then simmer, stirring often, until a thick consistency is reached (keep in mind the sauce will thicken further as it cools).
Use a fine sieve to strain and remove the seeds.

One bag (~600 g) frozen raspberries yields 1 cup of sauce.

 The sauce is amazing over ice cream, souffl├ęs, pies, puddings, and so on. Here's today over a slice of my Upside Down Pear Cake

If any sauce left - can be refrigerated for up to 2 weeks.


  1. This sauce looks, well, it looks radiant! I would like same on top of my ice-cream, please :)

  2. Beautiful. Elegant and beautiful!

  3. I love raspberries and they are in season here now, so I can't wait to try this sauce

  4. very yum! Im a raspberry grower and eater! Please visit my site for a Burgandy Cherry sauce you would love!


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