New This Month

Red Raspberry Sauce


This is delicious spooned over ice cream and fresh fruit, or as an accompaniment to our Berry Vacherin.

  • Yield: Makes about 3/4 cup

Source: Martha Stewart Living, June 1995


  • 1 pint fresh raspberries
  • 1/4 cup sugar
  • 2 tablespoons freshly squeezed lemon juice
  • Pinch of salt


  1. Combine raspberries, sugar, lemon juice, and salt in a small, nonreactive saucepan over low heat. Cook until berries release their juice and just start to break down, about 5 minutes. Use a rubber spatula to press berries through a fine sieve; discard solids. Let cool, and refrigerate until ready to use.

Reviews Add a comment