While fresh raspberries are preferable, frozen berries can be used successfully in this smooth and dreamy sauce.
INGREDIENTS | YIELD: 2 CUPS
- 1 quart fresh or frozen raspberries
- 5 tablespoons sugar
- ½ cup water
- ½ teaspoon fresh lemon juice
INSTRUCTIONS:
- Place all ingredients in a food processor and purée until smooth.
- Press through a mesh strainer to remove seeds, if desired.
- Refrigerate, covered, until needed, up to 3 days.
