Raspberry Topping
10 ingredients
3 steps
Ingredients
- 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
- 1/3 cup lemon juice
- 1 tablespoon butter
- Ice cream of your choice
Directions
-
1In a large saucepan, combine sugar and tapioca. Add one package of raspberries; stir to coat. Let stand for 15 minutes.
-
2Stir in the water, cinnamon stick, salt and nutmeg. Bring to a boil over medium heat, stirring occasionally. Remove from the heat. Add lemon juice and butter; stir until butter is melted. Cool for 20 minutes.
-
3Discard cinnamon stick. Gently stir in remaining raspberries. Cover and refrigerate until chilled. Serve with ice cream.
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