Serves: 4
Total Calories: 47
Place the raspberries in the workbowl of a food processor fitted with a metal blade and process until puréed. Transfer the puréed raspberries to a wire sieve placed over a heavy small saucepan. Using a rubber spatula or the back of a spoon, press down on the raspberries to release as much raspberry liquid as possible. Remove the sieve and discard the seeds. Add the sugar and lemon juice to the raspberry liquid and blend well. Cook over low heat for 10 minutes, or until the raspberry sauce is hot. Remove the saucepan from the heat. Allow the sauce to come to room temperature. When the Raspberry Sauce is cool, transfer it to a covered container and refrigerate for up to 1 week.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Raspberry Sauce recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
