Raspberry Sauce

Preparation info
  • Makes

    1⅔ cups

    • Difficulty

      Easy

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

By Richard Sax and Marie Simmons

Published 2000

  • About

Ingredients

  • 1 bag (12 ounces) individually flash-frozen raspberries
  • ½ cup water

Method

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.