Ingredients

  • 2 cups raspberries (fresh or frozen)
  • 2 tablespoons lemon juice (half a lemon)
  • 3 tablespoons Sunshine Caster Sugar

Method

  1. Place the caster sugar, lemon juice and raspberries in a saucepan and cook on a low to medium heat for 10-15 minutes. This will reduce to make a thick raspberry puree.
  2. Using an immersion blender, blend the raspberry puree until completely smooth.
  3. Pour the blended puree through a thin-mesh strainer to remove any seeds or pieces of fruits, then transfer into a sealed glass jar or container.
  4. Store in fridge.

 

Makes 8 serves