|My red, white, and blueberry Independence Day dessert|
I'm a sucker for easy stuff like this, and if I can do it, so can you. Give it a try today! Even though National Ice Cream Month is over, you can still enjoy what summer has to offer.
Smooth Raspberry Sauce
(Adapted from The Perfect Scoop)
2 c. fresh raspberries
2 T. sugar
1/4 c. water
Squeeze lemon juice
In a blender, mix together the raspberries, sugar, and water. Puree until smooth.
Set a fine mesh strainer over a medium bowl, and pour the mixture through the strainer, pressing to remove any seeds. Squeeze in a few drops of lemon juice and mix together. Serve chilled or at room temperature.
- See? Easy peasy!
- The sauce is very bright and intense. I loved it, but my tastes are not necessarily your tastes. Start sparingly, and work your way up until you find an amount that works for you.
- This went great with both the vanilla and chocolate ice creams I made, but it would be perfect with plenty of different flavors.