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Fresh Raspberry Sauce

Randy Mayor
Yield 2 cups (serving size: 1/4 cup)
The vibrant color and fruity flavor of this easy no-cook sauce are the essence of summer. Try it over ice cream, pound cake, or angel food cake. The optional framboise adds sublime flavor; you can also use a raspberry-flavored liqueur, such as Chambord.

Ingredients

  • 4 cups fresh raspberries, divided
  • 1/4 cup sugar
  • 1 tablespoon framboise (raspberry brandy; optional)
  • 1/2 teaspoon fresh lemon juice

Nutrition Information

  • calories 61
  • caloriesfromfat 6 %
  • fat 0.4 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.2 g
  • protein 0.7 g
  • carbohydrate 13.6 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 1 mg
  • calcium 15 mg

How to Make It

  1. Combine 2 cups raspberries and sugar in a food processor; process until pureed. Press mixture through a fine sieve over a medium bowl; discard solids. Stir in remaining 2 cups raspberries, framboise, if desired, and lemon juice. Cover and chill.