This bright pink sauce goes fabulously with all things chocolate from pudding and cakes to brownies. Try it on ice-cream too.


  • Ripe raspberries (thawed if frozen)

  • Lemon juice

  • Icing sugar


  • 1.

    Rub the raspberries through a sieve, to make a purée and to remove the seeds.

  • 2.

    Stir in a few squeezes of lemon juice (as well as improving the flavour, it also helps to keep the colour bright and true), and icing sugar to taste.

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