Food & Cooking Recipes Dessert & Treats Recipes Raspberry-Lime Ginger Sauce 1.8 (6) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Ellie Miller Yield: Makes 1 1/3 cups Serve with our Watermelon Basket. This sauce is also great with other summer fruits like peaches or nectarines. Ingredients 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) Directions 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. Rate it Print