Raspberry Ice Cream Sauce

While fresh raspberries are preferable, frozen berries can be used successfully in this smooth and dreamy sauce.

Serves: 16Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 16


  • 1 quart fresh or frozen raspberries
  • 5 Tbsp. sugar
  • ½ cup water
  • ½ tsp. lemon juice


  • Place all ingredients in a food processor and purée until smooth. Press through a mesh strainer to remove seeds, if desired.
  • Refrigerate, covered, until needed, up to 3 days.