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.
Cooking Light JUNE 2005
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.
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