Fresh in-season raspberries are essential to this ruby-hued sauce. It will keep five days tightly covered in the refrigerator. Pour leftover sauce on French toast.
Combine the first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer for 10 minutes or until slightly thickened, crushing raspberries with the back of a spoon. Press mixture through a sieve over a bowl. Discard solids. Spoon raspberry sauce into a small bowl; stir in juice. Cover and chill.
Made this to go with the Honey-Lavender Ricotta ice cream. As the title states, this sauce was actually easy and very tasty with the ice cream and fresh raspberries over waffles. YUM!