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
- 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.