We’ve had a beautiful bounty of raspberries for a few years now. They begin to ripen just as our strawberries are petering out, giving us a month more of fruit for our granola and our pound cake and our salads. And, if we harvest more than we feel like eating on any given day, there’s always this lovely sauce. It’s the perfect topping for mini cheesecakes or ice cream. Drizzle it over waffles or pancakes instead of maple syrup. Or, best of all, on a hot summer’s day, stir 2 tablespoons of the sauce into a pitcher full of lemonade to make the tastiest pink lemonade you’ve ever tried.
Recipe inspired by Martha Stewart Living
Makes 1 1/4 cups
- 2 cups fresh raspberries
- 1/4 cup sugar
- 1 Tbsp. freshly squeezed lemon juice
- Combine raspberries, sugar and lemon juice in a small sauce pan over medium-low heat.
- Break up the berries with a potato masher as you heat them, simmering them in the pan about 5 minutes. Cool slightly before eating or store in the fridge for up to a week.