Now don't worry. I haven't turned into a writer slipping into insanity in a secluded hotel in the middle of winter. I'm simply a girl with some rum and rapidly-going-downhill-raspberries. Rather than toss them because they are getting a bit too mushy, I turned them into a versatile sauce. Go me!
RedRum Raspberry Sauce
1/4 cup water
1/4 cup sugar
1 cup raspberries, washed
1 shot rum
Bring the water and sugar to a boil over medium high heat. Cook, stirring until the sugar has dissolved. Reduce the heat and add the raspberries. Gently simmer the sauce until the raspberries have broken down fully, 10-15 minutes. Add the rum and simmer for another 5 minutes. Remove from heat and let cool 10 minutes. Now at this point you could let the sauce cool and use it as is. I prefer to strain it. Place a fine mesh strainer over a bowl and pour in the sauce. Use a wooden spoon or ladle to push through as much of the fruit as possible while leaving the seeds behind. Let cool and refrigerate until ready to use.
As soon as dinner was over we had some over frozen vanilla yogurt:
We also made a fizzy drink: Soda water with the syrup flavored to taste:
If I'd had my wits about me, I would have saved some for drizzling over a piece of angel food cake, or maybe some sliced pineapple. Guess I'll have to get some more raspberries. And more rum.
Raspberries are full of fibre, high in Vitamin C and Vitamin K, and high in Antioxidants, making this perfect for Antioxidant Rich Food Tuesday over at Sweetnicks. All that goodness and good for you! What's not to love?
RedRum Raspberry Sauce
1/4 cup water
1/4 cup sugar
1 cup raspberries, washed
1 shot rum
Bring the water and sugar to a boil over medium high heat. Cook, stirring until the sugar has dissolved. Reduce the heat and add the raspberries. Gently simmer the sauce until the raspberries have broken down fully, 10-15 minutes. Add the rum and simmer for another 5 minutes. Remove from heat and let cool 10 minutes. Now at this point you could let the sauce cool and use it as is. I prefer to strain it. Place a fine mesh strainer over a bowl and pour in the sauce. Use a wooden spoon or ladle to push through as much of the fruit as possible while leaving the seeds behind. Let cool and refrigerate until ready to use.
As soon as dinner was over we had some over frozen vanilla yogurt:
We also made a fizzy drink: Soda water with the syrup flavored to taste:
If I'd had my wits about me, I would have saved some for drizzling over a piece of angel food cake, or maybe some sliced pineapple. Guess I'll have to get some more raspberries. And more rum.
Raspberries are full of fibre, high in Vitamin C and Vitamin K, and high in Antioxidants, making this perfect for Antioxidant Rich Food Tuesday over at Sweetnicks. All that goodness and good for you! What's not to love?
