Total Time
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.


  1. Puree the raspberries in a food processor.
  2. Sift the sugar over the berries and pulse until smooth.
  3. Pour through a strainer into a bowl.
  4. Stir in the lemon juice to taste.
  5. The sauce will thicken on standing; add water, as needed to thin to desired consistency just before serving.

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