Recipe information
Ingredients for - Raspberry Topping
2. 2 tablespoons quick-cooking tapioca -
3. 2 packages (10 ounces each) frozen sweetened raspberries, thawed, divided -
10. Ice cream of your choice -
How to cook deliciously - Raspberry Topping
1. Stage
In a large saucepan, combine sugar and tapioca. Add one package of raspberries; stir to coat. Let stand for 15 minutes.
2. Stage
Stir 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.
3. Stage
Discard cinnamon stick. Gently stir in remaining raspberries. Cover and refrigerate until chilled. Serve with ice cream.
