Raspberry Sauce
June 2009
Makes: 8 servings
Prep: 10 mins
- 1 pint fresh raspberries or one 12-ounce package thawed frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- Pinch salt
- Using a food processor, puree 1 pint fresh raspberries or one 12-ounce package thawed frozen raspberries; if desired, strain to remove any seeds. Stir in 2 tablespoons sugar, 1 teaspoon lemon juice and a pinch of salt.