Prep 10 mins
Cook 0 mins
This can be made with raspberries, blackberries, strawberries or blueberries. It is great on vanilla ice cream or pound cake.
- In food processor with knife blade attached, blend berries until pureed. Sift 1/2 to 2/3 cup powdered sugar over berries; pulse until smooth. Press berry mixture through medium mesh sieve to remove seeds. Discard seeds.
- Stir in 1-2 teaspoons lemon juice. Takse and adjust sugar and juice. Cover and refrigerate if not serving immediately. Sauce with thicken upon standing. Whisk just before serving if necessary. Keep sauce refrigerated and use within 3 days.