Berry Sauce

Preparation info

  • Difficulty


  • Yield

    1 cup

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Use strawberries, raspberries, or blackberries for this recipe. The amount of sugar you need will depend on the sweetness of the berries.


  • 1 pint strawberries (hulled), raspberries, or blackberries
  • Approximately 2 tablespoons sugar
  • ½ teaspoon freshly squeezed lemon juice
  • Pinch salt


Purée the berries through a food mill with a medium strainer or in a food processor fitted with the steel blade.

Strain the purée through a medium-holed sieve to eliminate any remaining seeds.

Stir in sugar, lemon juice, and salt. Taste the purée and adjust for sweetness.

Refrigerate until ready to use.