* 2 pints raspberries * 1/4 cup sugar * 1 half of a lemon
Combine raspberries, sugar and the juice of the half lemon in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois (fine mesh strainer) to eliminate seeds. Serve warm or cold.
Notes: I run my sauce through a funnel and store it in a condiment squeeze bottle. This makes it easy to use.