Fresh Raspberry Sauce
Leftover raspberry puree can be stirred into yogurt, spooned over dessert, or added to sparkling water to make an italian soda.
Recipe type: Sauce, Dessert
  • 1 half-pint basket fresh raspberries (6 oz) or, 1½ cups frozen raspberries
  • 1 teaspoon freshly squeezed lemon juice
  • 1 to 2 tablespoons sugar (to taste)
  • 2 teaspoons limoncello
  1. Rinse the raspberries, and sort through to remove any leaves or moldy berries. Place the fresh raspberries in the bowl of a food processor and process until pureed. Pour the puree through a strainer set over a bowl, using a wooden spoon to push through as much puree as possible. Stir in the lemon juice, limoncello, and sugar to taste. Cover and refrigerate.
Recipe by Spoon With Me at