Triple Raspberry Sauce

written by The Recipe Exchange | April 11, 2021

Ingredients

1/2 pint raspberries, plus more for garnish
1 cup raspberry sorbet
2 tablespoons seedless raspberry jam
1 teaspoon lemon zest
1 tablespoon unsalted butter

Directions

In a small saucepan, add the raspberries, sorbet, raspberry jam and lemon zest and set over medium heat. Stir, breaking up the raspberries while it comes to a simmer, then cook until the foam subsides and the mixture becomes thick and syrupy, about 7 minutes. Remove from the heat and swirl in the butter.