• 12 oz raspberries - fresh or frozen; about 3⅓ cups
• 4 to 6 tablespoons granulated sugar - adjust to taste
• 1 teaspoon lemon juice - or more

• Heat: Add the raspberries, sugar, and lemon juice to a saucepan and bring to a boil while mashing the raspberries to break them down. Once it boils, turn off the heat and adjust with more sugar or lemon juice as needed.

  12 oz raspberries,4 to 6 tablespoons granulated sugar,1 teaspoon lemon juice

• Strain: Strain the raspberry sauce through a fine mesh sieve to remove the seeds. Press firmly to extract all of the pulp as that is what thickens the sauce. If desired, thin with a teaspoon of water at a time, keeping in mind the sauce thickens as it cools (the sauce in the photo was not thinned). See Note 1.

• Serve: Add to cheesecake, cakes, ice cream, or other desserts. Enjoy!

✎ RECIPE NOTES

Makes approximately 1 cup of raspberry sauce. Store leftovers in the fridge in an airtight container for up to 4 days.

1. Straining: Some recipes call for pureeing the sauce first, but I find that unnecessary, making it harder to strain the seeds out since they become smaller in size. However, you can puree the sauce if you prefer.