RASPBERRY ROSE SAUCE

1 pint raspberries
4 Tbsp. powdered sugar
3-4 Tbsp. chopped rose petals

Puree raspberries; strain out seeds. Whisk in powdered sugar until dissolved. Stir in chopped rose petals. Serve over frozen vanilla custard, on cake pieces, etc. Makes ½ to ¾ cup.

(From Asparagus to Zucchini by MACSAC)

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