Raspberry-Lime Ginger Sauce

Photo: Ellie Miller
Makes 1 1/3 cups

Serve with our Watermelon Basket. This sauce is also great with other summer fruits like peaches or nectarines.


  • ½ cup sugar

  • ¼ cup freshly squeezed lime juice, (about 2 limes)

  • 2 pints raspberries (about 5 ⅓ cups)

  • 1 peeled piece fresh ginger (¾-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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