This sauce is a tasty sauce that is really yummy to have with yoghurt, sour cream, in smoothies, with pancakes and all sorts of other yummy meals. It is also a great way to start getting those that are more challenging to start consuming fermented foods and changing their gut bacteria so you can get them to a place of healing. I hope you enjoy it as much as I do. This recipe can be easily changed for other berries, such as blueberry, blackberry, instead of the raspberry. If you give this recipe a try, leave me a comment and let you know how you like and what you served it with. This can be eaten in stage 6 of the GAPS diet.
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Fermented Raspberry Mint Sauce
½ cup of Raw Honey
30 Mint leaves, more if you like.
½ cup of whey.
- 1 Kg of Frozen or fresh Raspberries
- ½ cup of Raw Honey
- 30 Mint leaves, more if you like.
- ½ cup of whey.
- Mix all together, mashing the raspberries to break them down a bit.
- Bottle and ferment on the counter for 2 days, then move to cool storage, fridge.
- Will Keep for 1 month.