Difficulty: Easy
Instructions
Things You'll Need:
- 1/4 cup sugar 2 tablespoons quick-cooking tapioca 2 packages (10 ounces each)frozen sweetened raspberries, thawed, divided 1/2 cup water 1 cinnamon stick 1/8 teaspoon salt Dash ground nutmeg
-
Step 1
In a large saucepan, combine sugar and
tapioca. Add one package of raspberries;
stir to coat. Let stand for 15minutes. -
Step 2
Stir in thewater, cinnamon stick, salt and
nutmeg. Bring to a boil overmediumheat,
stirring occasionally. Remove fromthe
heat. Add the lemon juice and butter; stir
until butter ismelted. Cool for 20minutes. -
Step 3
Discard cinnamon stick. Gently stir in
remaining raspberries. Cover and refriger-
ate until chilled. Serve over ice cream. Yeild
3cups.
