Make the most of the Scottish berry season, and add this easy dessert to your repertoire. We have been buying lovely fruit and vegetables from Tomnaha Market Garden over at Comrie Croft.
Their strawberries are delicious and this is so quick to make.
375g fresh raspberries
30 – 50g icing sugar
Juice of ½ lemon
Whizz the rapsberries, sugar and lemon juice together in a blender or food processor, then pass the resulting sauce through a sieve. Use a little warm water to get the right consistency, and if required add more sugar mixed with water to taste.
Don’t make it too far in advance as it can split if it stands too long. This should be enough to serve 8
To serve, simply pour the sauce over a bowl of fresh strawberries, and add whipped cream or vanilla ice cream. You can always jazz it up a bit with meringue or shortbread on the side but sometimes simple is best!