Warm Raspberry Sauce

This can be sieved for a smoother texture.

  • Yield: Makes 1 1/4 cups

Source: Martha Stewart Living, July 2001


  • 2 cups fresh raspberries
  • 1/4 cup sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons water


  1. Combine raspberries, sugar, lemon juice, and 2 tablespoons water in a small pan over medium-low heat. Cook until berries release some juice but remain whole, about 5 minutes. Cool slightly.


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