2 cups raspberries, fresh or frozen 2 Tbsps. fresh lemon juice 4 to 8 Tbsps. sugar
Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached. Strain through a fine strainer, pressing with a rubber spatula to release the juices.
Makes 1 cup.
Spoon over angel food cake, nonfat frozen yogurt, sorbet, fresh waffles, etc.
Sauce can be made ahead of time and stored in the refrigerator for up to two days and in the freezer for up to two months.
