Tomatoes, eggplants, and potatoes? What the heck are you trying…
In honour of an impending Valentine’s Day, I considered writing a sappy epistle, something along the lines of “Roses are Red. Violets are bl . . . blah, blah, blah.”
Yeah, that’s as far as I got because cupid rhymes with stupid and methinks Valentine’s Day doth sucketh. Kidding! I’m not some kind of killjoy. Love is grand! But I know what we really want on this upcoming day devoted to all things passionate and everything rosy is to celebrate with our truest, purest, dare I say, first love – food.
Let’s start with the succulent simplicity of raspberries. Goodness, I love raspberries; don’t you? I adore them for their tempered-down sweetness and their tangy edge as well as for their vast array of antioxidants.
I think this Raspberry Sauce would be wonderful atop a dish of coyo (because, well, yolo). But I’m even more confident that this sauce will be amazeballs drizzled over a categorically delectable, totes AIP treat that I’ll be posting within the next day or two. So stay tuned!
In the meantime, here’s the recipe for this lovely Raspberry Sauce. Happy, heart-filled nomming to you!
Raspberry Sauce (AIP, SCD, Paleo)
Recipe type: Sauce / Condiment / Treat
- 2 c fresh raspberries
- 1 tbsp. water
- 1 tbsp. fresh lemon juice
- Optional: 1 tbsp. honey or maple syrup
- In a medium saucepan, stir raspberries, water, lemon juice, and optional honey or maple syrup. Allow to simmer gently for about 5 minutes until the berries release some of their juices. Remove from heat and cool.
- If you prefer a sauce without seeds, then simmer the raspberries, water, lemon juice and optional sweetener for about 8-10 minutes until the berries begin to break down. Remove from heat; strain through a mesh sieve to remove the seeds. Cool the sauce and then place in the refrigerator for at least an hour before use.