Chunky Raspberry Sauce

1. 1

   Puree 1 cup (115 g) of the raspberries with 3 tablespoons (45 g) sugar in a food processor until smooth.

2. 2

   Put the remaining raspberries in a bowl.

3. 3

   Set a mesh strainer over the bowl and press the puree through the strainer over the raspberries.

4. 4

   Stir the puree together with the whole raspberries, mashing the berries just a bit as you stir.

5. 5

   Add the lemon juice.

6. 6

   Taste, then add the additional tablespoon of sugar if you wish.

7. 7

   Serve chilled or at room temperature.

8. 8

   This sauce can be stored in the refrigerator for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.