Just in time for Memorial Day Barbecues! This is wonderful drizzled over angel food cake, ice cream or sorbet, fresh cut fruit or berries, or chocolate cake.
This sauce can be made ahead and refrigerated for up to 1 week.
This recipe will make 1 cup of sauce.
2 cups fresh raspberries (two half-pints) or 1 12-oz package of frozen raspberries, thawed (see thawing instructions below)
1/3 cup confectioners' sugar
1 tbsp. freshly squeezed lemon juice
Place ingredients in a blender or food processor and puree until smooth. Place a fine textured sieve over a bowl and pour in a little of the puree. Using a rubber spatula, push the sauce through the sieve to remove the seeds. Repeat with remaining puree.
Taste sauce (my favorite part!) and add a little more confectioners' sugar if desired.
Thaw frozen raspberries (leave them in the package) in a large bowl of hot tap water for 10-15 minutes before pureeing. You can also thaw them overnight in the refrigerator.