Prep 10 mins
Cook 20 mins
Makes 2 cups. Comes from the lemon book. Alter the amount of sugar, depending on how sweet the berries are. The sauce will keep for a week in the fridge.
- Puree the raspberries in a food processor.
- Sift the sugar over the berries and pulse until smooth.
- Pour through a strainer into a bowl.
- Stir in the lemon juice to taste.
- The sauce will thicken on standing; add water, as needed to thin to desired consistency just before serving.