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
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.