Makes 1 1/4 cups
350g fresh raspberries
Juice and finely grated zest of one lemon
1 cinnamon stick
1/4 cup icing sugar
1 Tbs honey
1 Tbs brandy
1 Place all the ingredients into a saucepan.
2 Bring to a boil then immediately turn off.
3 Remove the cinnamon stick and discard.
4 Let the sauce cool before transferring to a jar or container ready to take on holiday - don't forget the icecream!
