Vanilla ice-cream with raspberry sauce
“Raspberries eaten simply, one or two at a time, are one of life's pleasures.”
- 2 cups of fresh or frozen raspberries
- the juice of half a lemon
- 1/4 of a cup of sugar
- 2 tbsp of Framboise liqueur or Grand Marnier
- good vanilla ice-cream
This recipe is from the newly published and revised; The Margaret Fulton Cookbook.
Method
Blend 2 cups of fresh or frozen raspberries, the juice of half a lemon and a quarter of a cup of sugar in a food processor until all the sugar has dissolved. Just before serving, add 2 tbsp of Framboise liqueur or Grand Marnier.
To serve
Works a treat drizzled over good vanilla ice-cream
