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Fresh raspberries - 450 gms
Icing sugar - 100 gms
Lemon juice- 2 tsp


  • Liquidize the raspberries, or if preferred rub them through a nylon sieve using a wooden spoon, to remove the pips.
  • Stir the icing sugar gently into the puree, and add the lemon juice.
  • The sauce will store for up to 2 weeks in a sealed container in the refrigerator, or in freezer for up to 3 months.
  • Serve with Vanilla or Raspberry ice cream or pour over old fashioned Peach Melba.
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