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Raspberry Puree

Lucy's picture
Ingredients
  Granulated tapioca 1⁄2 Cup (8 tbs)
  Water 6 Cup (96 tbs)
  Currant juice 1⁄2 Cup (8 tbs)
  Raspberries 2 Cup (32 tbs)
  Sugar To Taste
Directions

MAKING
1.In a pot, pour water and boil the tapioca and currant-juice
2.Once the tapioca turns transparent, add the raspberries and sugar to taste

SERVING
3.Served as a sauce over ice cream or cheesecake

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled
Cook Time: 
10 Minutes
Servings: 
2

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