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    Wednesday, December 23, 2015

    Raspberry & frangelico sauce Recipe

    Raspberry & frangelico sauce Recipe

        3 x 125g punnets raspberries
        2 tablespoons Frangelico liqueur
        1 tablespoon caster sugar


        Step 1

        Place the raspberries, Frangelico and sugar in a small saucepan over medium-high heat. Bring to a simmer. Reduce heat to medium. Simmer for 2 minutes or until the raspberries are soft and the liquid has reduced. Set aside to cool.
        Step 2

        Use a stick blender to puree until just smooth. Store in an airtight bottle in the fridge for up to 1 week.

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    Item Reviewed: Raspberry & frangelico sauce Recipe Rating: 5 Reviewed By: Mrs. Chef
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