Ingredients
- 150 g of raspberries
- 2 tsp of icing sugar
Method
Step 1
Tip the raspberries into a sieve set over a bowl. Rub the berries through the sieve with a wooden spoon, until only the seeds are left. Discard.Step 2
Stir the icing sugar into the sieved raspberry sauce to sweeten, then serve over ice cream. Use within 3 days.