Raspberry Sauce

A fine finish for any fruit or chocolate dessert: ice cream, sherbet or cake. You can substitute strawberries for the raspberries.

INGREDIENTS

1 10-ounce package frozen raspberries in syrup, thawed

1 tablespoon honey

1 cup yield

Use metal blade to puree raspberries and honey for 30 seconds. Transfer to fine sieve over bowl. Press solids through with back of spoon and discard seeds in sieve. Serve at room temperature or warm slightly to serve over ice cream.