A yummy raspberry sauce I use with flourless chocolate cake! Feel free to add a dash of fresh lemon if you feel it needs it for your taste!
yield 3 cups
- 2 1/2 cups (10 ounces) fresh or frozen unsweetened raspberries
- 1/2 cup (4 ounces) granulated sugar
- Pass raspberries though a strainer to remove seeds.
- Place raspberry juice and sugar in saucepan.
- Stir mixture on low heat just until sugar is dissolved.