Jun 20, 2020
I picked a lot of raspberries a few days ago - most went straight to the freezer, but I made a big bowl of them into sauce. After I cooked them, I strained out the seeds and returned the purée back to the saucepan. As they continued to cook, I added some sugar, a small pinch of salt, and a nice splash of Framboise liqueur. Finally, I whisked in a slurry of cornstarch.
Today I added that magical to my yogurt bowl. Featured: Greek yogurt, homemade granola, sliced bananas, the first blueberries from our garden, and raspberry sauce.
