Chalet Hot Raspberry Sauce Garnished With Raspberries and Mint

• 1 12 cups fresh raspberries (3/4 cup pureed raspberries)
• 12 cup sugar
• 18 teaspoon white pepper
• 3 tablespoons lemon juice (1/2 lemon)
• 12 cup water
• 2 teaspoons grated lemon zest (zest from 1/2 lemon)
• 1 12 cups fresh raspberries (for garnish)
• 2 teaspoons grated lemon zest (for garnish)
• mint leaf (for garnish)

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.
8. Garnish the top of each with the remaining lemon zest and the mint leaves.

fresh raspberries, sugar, white pepper, lemon juice, water, lemon zest, fresh raspberries, lemon zest, mint leaf

Taken from www.food.com/recipe/chalet-hot-raspberry-sauce-garnished-with-raspberries-and-mint-363486 (may not work)