Raspberry and elderflower compote with ice cream recipe

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  • Serves 3
  • 5 mins to prepare and 10 mins to cook
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Added 22 months ago

I made the elderflower cordial at home myself, and I knew that it would compliment the tartness of the raspberries perfectly. The result was a simple desert that tasted exquisite.

Put the punnet of raspberries into a pan, with the sugar, lemon juice and elderflower cordial, and bring to the boil.

Cook rapidly for 10 minutes, and then removing from the heat, letting it cool completely.

Take the ice cream out of the freezer, and leave it for 10 minutes for ease of scooping.

Scoop ice cream into a bowl, and spoon the compote on top.

The compote is also delicious mixed into natural yoghurt.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • punnet fresh raspberries
  • tbsp caster sugar
  • 2 tbsp Elderflower cordial
  • scoop 2 scoops of vanilla ice cream
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