—Florence Wiggin, Stratham, New Hampshire
- 2/3 cup fresh or frozen raspberries, thawed
- 2 tablespoons sugar
- 1/2 teaspoon orange extract
- Vanilla ice cream
- In a blender, combine the raspberries, sugar and extract; cover and process on high until smooth. Strain and discard seeds. Serve raspberry sauce over ice cream. Yield: 2/3 cup.
Originally published as Raspberry Dessert Sauce in Reminisce May/June 2006, p 50
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