1. Puree 1 1/2 cups fresh raspberries in a small blender. 2. Add the sugar, white pepper, lemon juice, and water. 3. Remove the seeds by stirring and pressing the mixture through a strainer into a bowl. 4. Add 2 teaspoons grated lemon zest. 5. At serving time, heat the sauce slowly to boiling, then remove it from the heat. 6. Stir in the remaining 1 1/2 cups fresh berries. 7. Serve immediately over individual rice puddings or ice cream. Garnish the top of each with the remaining lemon zest and the mint leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
