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Smooth Raspberry Sauce

This sauce is so intensely flavored that just a minimum amount is needed for maximum impact. It goes particularly well over anything sharp and lemony, such as Super Lemon Ice Cream (page 85) or Lemon Sherbet (page 116).

Recipe information

  • Yield

    makes 1 cup (250 ml)

Ingredients

2 cups (225 g) raspberries, fresh or frozen
2 tablespoons sugar
1/4 cup (60 ml) water
A few drops freshly squeezed lemon juice

Preparation

  1. Step 1

    Purée the raspberries in a blender or food processor with the sugar and water until smooth. Press the mixture through a mesh strainer to remove any seeds. Mix in the lemon juice. Serve chilled or at room temperature.

  2. Storage

    Step 2

    This sauce can be stored in the refrigerator for up to 3 days.

The Perfect Scoop
TagsSauceRaspberryBerryFruitDairy FreeGluten FreeNut FreeVeganVegetarianRawQuickEasy30 Minutes or Less5 Ingredients or FewerFood ProcessorBlenderSummerCookbooks
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