Raspberry-Lime Ginger Sauce
Serve with our Watermelon Basket. This sauce is also great with other summer fruits like peaches or nectarines.
- Yield: Makes 1 1/3 cups
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 raspberries (about 5 1/3 cups)
- 1 peeled piece fresh ginger (3/4-inch)
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.