Our berry patch surprised us this June, providing bowls and bowls of juicy berries. After eating our fill, we heated some into this just-a-touch-of-sweet sauce, the perfect topping for mini cheesecakes or ice cream. Drizzle it over waffles or pancakes instead of maple syrup. Or, best of all on a hot summer’s day, stir 2 tablespoons of the sauce into a pitcher full of lemonade to make the tastiest pink lemonade.
Recipe inspired by Martha Stewart Living
Makes 1 1/4 cups
2 cups fresh raspberries
1/4 cup sugar
1 Tbsp. freshly squeezed lemon juice
- Combine raspberries, sugar and lemon juice in a small pan over medium-low heat.
- Break up the berries with a potato masher as you heat them, simmering them in the pan about 5 minutes. Cool slightly before eating or store in the fridge for up to a week.