• Monday, September 16, 2019

The Jackson Pollock: Raspberry Puree
July 17, 2019
Ingredients

1 pint raspberries

3 tablespoons fruity olive oil

Sugar, to taste

Directions

Add the raspberries to the blender. Blend, drizzling the olive oil into the opening of the lid in a steady stream. Taste and add sugar by the teaspoon until you have the desired sweetness. Set aside until you are ready to serve. This is best made fresh the day of, and is served at room temperature.