BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL
FRESH RASPBERRY SAUCE
2 1/4 cups (lightly packed) fresh raspberries (about 13 ounces), washed
- 3 tablespoons water
- 3 tablespoons sugar
- 1 tablespoon fresh lemon juice
Blend raspberries with water; Strain through fine mesh strainer. Discard seeds. Add lemon juice and sugar to taste. Keep refrigerated until needed.