This ultra simple recipe for Raspberry Sauce is the perfect finishing touch for a potpourri of desserts. Slightly sweet and slightly tart in flavor, its a perfect compliment to chocolate, vanilla, lemon, and almond. Drizzle the sauce over ice cream or serve with a slice of pound cake or flourless chocolate cake. I like to spoon it into a squeeze bottle and make a pretty design on the plate…beautiful and yet so easy!
The sauce works fine with frozen berries, too (just let the berries thaw before blending). After processing the berries with the sugar and lemon juice, taste and add more lemon juice or sugar depending on desired flavor. Enjoy!
-adapted from From Portland’s Palate, A Collection of Recipes from the City of Roses
4 cups fresh raspberries
1 cup powdered sugar
1 to 3 tablespoons freshly-squeezed lemon juice (depends on the sweetness of berries)
In a food processor or blender, puree raspberries, sugar and lemon juice. Press gently through a sieve with the back of a spoon to remove seeds. Makes about 1-1/4 cups sauce.