A refreshing and versatile sauce, this pairs nicely with ice cream, cake, fruit, and chocolate desserts. Make a couple of batches and divide into several small freezer storage bags and store frozen for up to 6 months.
Recipe information
Yield
makes 1 1/2 cups
Ingredients
Preparation
Step 1
Mash the raspberries through a sieve and discard the seeds. Place the raspberry purée and agave nectar in a small saucepan. Heat until almost boiling.
Step 2
Taste the raspberries for sweetness, adding more agave nectar if necessary. Stir the arrowroot powder slurry into the raspberries and cook, stirring constantly, until the mixture starts to thicken (this happens quickly). Remove from the heat and stir in the vanilla extract. Cool before serving. Store in the refrigerator for up to 5 days, or in the freezer for several months.
