Vanilla Ice Cream with Raspberry Topping
Serving Size / Yield
- 1 1/2 lb. fresh raspberries, rinsed and drained
- 2-3 tsp. fresh lemon juice
- 1/4 C. sugar
- vanilla ice cream
Wash and rinse the raspberries. In a saucepan, put the berries, sugar, and lemon juice. Over medium heat, cook the raspberries, stirring constantly, until a sauce forms. Strain the sauce through a mesh strainer into a bowl. Allow to cool in the fridge until ice cold. Layer the sauce and the ice cream in a parfait dish and top with raspberries.