- 1 cup frozen raspberries
- 1 tsp lemon juice
- 1/4 tsp vanilla extract
- 1/4 tsp rose water (see note)
- 1 1/2 tsp chia seeds
- 1 tsp maple syrup, honey or sweetener of choice
- Pinch of sea salt
- In a small saucepan, cook frozen raspberries over low heat for 10 – 15 minutes, or separating, squishing and stirring them with your spoon as they defrost and release their juices. Remove from heat and stir in lemon, vanilla, rose, sweetener and sea salt; stir well. Sprinkle chia seeds over mixture, then stir until they’re mixed well. Let sit for 15 – 20 minutes, or until a gel, jam-like consistency forms. Stir once before serving! Makes 2 servings, and can be stored in the fridge for 4 – 5 days.
Rose water is available online, at many international supermarkets (especially Indian), and also at many liquor stores (it’s often used as a cocktail ingredient). You can also omit it and have a raspberry vanilla jam that tastes amazing!
- Prep Time: 20
- Cook Time: 20