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It's a cinch to make homemade raspberry sauce for topping ice cream or, even fancier, for drizzling over cakes and other desserts. There's no better or easier way to dress up homemade or even store-bought desserts than with homemade Almond-Raspberry Sauce.
What You'll Need
- 1 (10-ounce) package frozen raspberries in syrup, thawed
- 1/4 teaspoon almond extract
What to Do
- In a blender or food processor, blend raspberries and almond extract until smooth. If desired, press through a fine strainer to remove seeds.
- Pour into a small bowl, cover, and chill until ready to serve.
Makes about 1-1/2 cups sauce.
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