This sauce is so intensely flavored that just a minimum amount is needed for maximum impact. It goes particularly well over anything sharp and lemony, such as Super Lemon Ice Cream (page 85) or Lemon Sherbet (page 116).
Recipe information
Yield
makes 1 cup (250 ml)
Ingredients
2 cups (225 g) raspberries, fresh or frozen
2 tablespoons sugar
1/4 cup (60 ml) water
A few drops freshly squeezed lemon juice
Preparation
Step 1
Purée the raspberries in a blender or food processor with the sugar and water until smooth. Press the mixture through a mesh strainer to remove any seeds. Mix in the lemon juice. Serve chilled or at room temperature.
Storage
Step 2
This sauce can be stored in the refrigerator for up to 3 days.
