1/2 cup Fresh Raspberries, rinsed
2 Tbs. Balsamic Vinegar
4 Tbs. Extra Virgin Olive Oil
- Sweetener of choice, to taste (I added 1/2 tsp. SUSTA Natural Sweetener)
- Puree 1/2 cup of fresh raspberries in a blender or food processor.
- Add Balsamic Vinegar and Extra Virgin Olive Oil, blend well.
- Sweeten to taste (I didn't need much since I used a high quality Balsamic Vinegar and tends to be more mellow).