Raspberry Sauce

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Ten Vineyard Lunches

Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About

Ingredients

  • ½ lb fresh or frozen raspberries
  • extra-fine sugar

Method

Pass the raspberries through a nylon or stainless steel sieve with a wooden pestle. Stir in sugar to taste.