Raspberry Toffee Sauce - cooking recipe

Ingredients

400 g caster sugar
650 g frozen raspberries
1/2 lemon, juice of

Preparation

Place the sugar in a heavy-based saucepan and add a little water to just moisten the sugar. Stir over a low heat until the sugar is dissolved, then bring the mixture to the boil over a low heat and boil until it is a pale golden colour.
Place the frozen raspberries in a food processor and, with the motor still running, drizzle in the hot sugar mixture, and process until smooth.
Add the lemon juice and process briefly, and strain if desired; and serve warm or cold.