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Raspberry-Lime Ginger Sauce

This sauce is also great with other summer fruits like peaches or nectarines.

  • Yield: Makes 1 1/3 cups
Raspberry-Lime Ginger Sauce

Photography: Ellie Miller

Source: Martha Stewart Living, August 2005


  • 1/2 cup sugar
  • 1/4 cup freshly squeezed lime juice, (about 2 limes)
  • 2 pints (about 5 1/3 cups) raspberries
  • 1 peeled 3/4-inch piece fresh ginger


  1. Stir together sugar and lime juice in a small saucepan over medium heat until sugar has dissolved. Let cool slightly. Process raspberries and ginger in a food processor until coarsely chopped. With processor running, add lime syrup in a slow, steady stream, and process until smooth. Pour through a fine sieve into a medium bowl, pressing out any remaining juices; discard seeds. Cover and refrigerate until ready to serve, up to 2 days.


Reviews (2)

  • lane_milller 9 Jul, 2012

    this sauce was A-mazing! i made it as as part of the menu for a friend's engagement party to serve on top of melon balls. i followed the recipe exactly and it was a HUGE hit. that hint of ginger was just enough to make it interesting. it was so good everyone ended up pouring over my homemade vanilla ice cream as well.

  • organicmama 28 Jul, 2010

    Hmm... Sounds interesting, but what should I put it on? Chicken, maybe?

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