2 cups of raspberry gelée (600 g)
1 tablespoon grated lemon zest
1/2 cup of lemon juice (120 ml)
3/4 cup of water (180 ml)
2 cups of raspberry gelée (600 g)
1 tablespoon grated lemon zest
1/2 cup of lemon juice (120 ml)
3/4 cup of water (180 ml)
In a medium saucepan, combine all the ingredients
Bring to a boil and stir until slightly thickened
Serve hot or cold with chocolate ice cream, cream, or your preferred accompaniment
55 calories per serving
