Makes approximately 12 servings
The perfect accompaniment to lots of different puddings. Fresh and zingy it adds a real brightness. I love it with Burnt Basque Cheesecake and it also goes well with lemon or chocolate desserts.
- 500g (frozen is fine) raspberries
- 1 lemon, juiced
- Caster sugar to taste (I use about three tbsp)
Step 1: Place all ingredients in a saucepan over a gentle heat. Allow to break down until you have a broken down sauce. Check your sweetness now and add sugar if required.
Step 2: Remove from the heat and start passing the sauce through a sieve. This will take some time. Keep pressing the sauce with a metal spoon and scrap the bottom of the sieve to get every bit of seedless sauce you can. The result will be a beautiful pinky-red smooth sauce. Chill and keep in the fridge until needed (a few days will be fine). It also freezes well.