This fragrant and lip-smacking raspberry sauce can be served over ice cream, cakes, Panna Cotta’s and so many other desserts. Very easy to make and so versatile, it also freezes well.
3 cups fresh or frozen raspberries
1 tablespoon of fresh lemon juice
2 tablespoons of sugar or more to taste
Place all ingredients in a blender and puree.
Strain mixture through a fine sieve to remove seeds. Add more sugar or lemon juice to your taste.
Pour to a serving dish, cover with plastic wrap if not using right away and store in refrigerator for up to 5 days, or freeze for up to 3 months.
This recipe will yield about 1 cup of raspberry sauce.
Prep time: 10 minutes
Inspired by a recipe found in “Cooking One on One”, a cookbook by John Ash.
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