New This Month

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)


  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.

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