- 12oz (2 1/2 Cups) Frozen Raspberries
- 100 grams (1/2 Cup) Granulated Sugar
- 3oz (1/4 Cup + 2 Tablespoons) Fresh Squeezed Lemon Juice
- 1 Teaspoon Cornstarch
- In a medium saucepan over medium-low heat cook raspberries and granulated sugar.
- In a small bowl mix lemon juice and cornstarch together then pour into the saucepan. Mix everything together and using a masher help break raspberries up, after 5 minutes of cooking take off of heat and pour into a food processor.
- Let the mixture cool for 10-15 minutes then process raspberries until liquid. Place a metal sieve over a large clean bowl and pour the sauce through the strainer, use a spatula to move things around and help it move along.
- Pour sauce into an air-tight container and store in the fridge for a few hours before using. Sauce keeps well for up to a week in the fridge or store in the freezer for up to three months, let the sauce thaw in teh fridge overnight.
- Prep Time: 10
- Cook Time: 10
- Category: Dessert
- Method: Cook
- Cuisine: American
Keywords: raspberry puree, raspberry dessert sauce, raspberry sauce