Have you seen the raspberries at your greenmarket lately? In New York, they are at their absolute peak right now, ready to be baked into tarts, pies, and muffins, coaxed into jams, or quickly made up into an intensely flavorful sauce for your ice cream.
It’s easy as pie-in fact much, much easier. This raspberry sauce could inspire us to host our own ice cream social. We served this to our Sunday dinner guests on top of vanilla ice cream, and everybody just woofed it down. It wasn’t a fluke either. Since there wasn’t a drop of our dessert left on Sunday, I whipped up a second round to take the pictures above. You see the last picture? MMMmm.
Red Raspberry Sauce
*2 pints of fresh raspberries (about 2 cups)
*2 T. lemon juice (about 1/2 of a medium lemon)
*1/4 c. honey or 2 T. agave
Wash and prepare your raspberries, discarding any bad berries or stems. Place the berries into a small saucepan and add the lemon juice. Have your mini-chef give them a special stir with a wooden spoon and smoosh them up a little bit.
Big Person: Move to the stovetop and cook over medium heat till boiling. Allow the sauce to continue to boil and add in your honey or agave. Smash the warm berries with the back of your spoon. Keep cooking and stirring until you have your desired thickness, about 5 minutes.
Remove from the heat. Allow to cool to room temperature first, and then chill it your fridge.
