Raspberry & Mint Sauce

Lactose Free, Low FODMAP, No Onion or Garlic, Vegetarian

Sweet, tangy and minty, this sauce id the perfect topping for lamb, beef, or pork (warm or cold!), or simply drizzled over a summer salad.

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Raspberry & Mint Sauce

Yield: 4-6

Author: Ellen Larsen

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Low FODMAP portion 38g or roughly 2 TBSP

Ingredients

• 110g fresh Raspberries
• 1/2 Cup fresh Mint, chopped
• 1/4 Cup Red Wine Vinegar
• 2 TBSP Garlic Infused Extra Virgin Olive Oil
• 2 tsp Brown Sugar
• Pinch Table Salt & Ground Pepper, and additional to season

Instructions

1. To a small saucepan, add all ingredients.
2. Over a Medium heat, bring mix to a gentle simmer, stirring often.
3. Simmer for 4-5 minutes, continuing to stir often.
4. Your sugar should have dissolved, raspberries broken down, and the sauce thickened gently. Remove from the heat.
5. Taste and season with Salt & Pepper - I tend to go heavier on the pepper to nicely balance out the tang of the vinegar.
6. Serve warm over your favorite cut of meat or let cool completely then chill to use as a stunning salad dressing.

https://www.chronicallyelleneats.com/fodmap-fixings/raspberry-and-mint-sauce

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