Warm Raspberry Sauce
If you're not a fan of raspberry seeds, this delicious topping can be sieved for a smoother texture and poured over waffles, pancakes, and just about any other sweet treat.
- Yield: Makes 1 1/4 cups
Source: Martha Stewart Living, July/August 1995
- 2 cups fresh raspberries
- 1/4 cup sugar
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons water
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.