• Thursday, October 1, 2020

The Jackson Pollock: Raspberry Puree
July 17, 2019

1 pint raspberries

3 tablespoons fruity olive oil

Sugar, to taste


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.