Raspberry Emulsion

Perfect and quick addition to pancakes, swirled into cheesecake and of course, anything chocolate.

RASPBERRY EMULSION

1 Cup Raspberries, frozen is fine
1/2 Cup Granulated Sugar
1/4 Cup water
1 Tablespoon Lemon Juice

Heat everything in a saucepan, bringing it to a simmer.
Once the sugar has dissolved and the raspberries have broken down slightly, cook for 1 – 2 minutes more then remove from the heat.
Using an immersion blender, purée the mixture.
Strain through a mesh sieve to remove the seeds, if desired.