Fresh Raspberry Sauce

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  • 2 cups fresh (or frozen and thawed) raspberries
  • 1/4 cup sugar, or to taste
  • 1 teaspoon freshly squeezed lemon juice, or to taste


Sprinkle sugar and lemon juice over berries.
Set aside for 10 minutes.
Puree in a blender.
For seedless sauce, strain through a fine mesh strainer, pushing as much fruit as possible through strainer with a rubber spatula.
Adjust sugar and lemon juice to taste.
Cover and refrigerate for up to 3 days.

Recipe from Central Market Mill Creek - Culinary Resource Center
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