“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.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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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