Raspberry Sauce

Preparation info

  • Makes

    1⅔ cups

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About


  • 1 bag (12 ounces) individually flash-frozen raspberries
  • ½ cup water
  • 3 tablespoons sugar, or more to taste
  • 1 tablespoon lemon juice


    Puree the thawed raspberries, water, sugar, and lemon juice in a food processor or blender. Press through a sieve to eliminate seeds. Taste and add more sugar if needed. Refrigerate until ready to serve.