Raspberry Sauce (Puree) Recipe

Raspberry Sauce (Puree): Thaw the unsweetened frozen raspberries in a fine meshed strainer placed over a large bowl. (This will take a few hours at room temperature or you can defrost the berries in the microwave.) Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a spoon. (All that should remain in the strainer is the raspberry seeds.) Throw away the seeds and, to the strained juice, stir in the lemon juice (if using) and white sugar (add more if needed). 

Can be covered and stored in the refrigerator up to a week, or freeze up to a year.

Makes about 3/4 cup (180 ml).