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Chalet Hot Raspberry Sauce Garnished With Raspberries and Mint

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“Entered for safe-keeping. By Darlene White from "Grow" by www.vegetablegardener.com. Serve over rice pudding or ice cream.”
READY IN:
23mins
SERVES:
16
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Puree 1 1/2 cups fresh raspberries in a small blender.
  2. Add the sugar, white pepper, lemon juice, and water.
  3. Remove the seeds by stirring and pressing the mixture through a strainer into a bowl.
  4. Add 2 teaspoons grated lemon zest.
  5. At serving time, heat the sauce slowly to boiling, then remove it from the heat.
  6. Stir in the remaining 1 1/2 cups fresh berries.
  7. Serve immediately over individual rice puddings or ice cream. Garnish the top of each with the remaining lemon zest and the mint leaves.

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