Looking for something sweet to have this weekend? Make this raspberry sauce to have on its own or with crepes, pancakes, puddings, cheesecakes, oatmeal, brownies, or anything else that tickles your fancy.
– 1 cup raspberries (fresh or frozen)
– 1/4 cup water
– 1/4 cup powdered organic cane sugar
– 1/2 tsp freshly-squeezed lemon juice
– optional: 1/2 tbsp tapioca starch mixed in 1/4 cup cool water
Combine the ingredients in a saucepan over medium heat and stir until the sugar is dissolved. If you want a thick sauce, then add in the starch-water mixture in now. Raise the temperature to high and then simmer while stirring until the desired thickness is reached (it’ll get thicker as it cools). Pour into a container of your choice to cool. You can pour it through a fine-mesh strainer to get rid of the seeds and such; I personally like the extra fibre 😉
