Raspberry & frangelico sauce Recipe
3 x 125g punnets raspberries
2 tablespoons Frangelico liqueur
1 tablespoon caster sugar
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.
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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