Ingredients
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1 ½ pounds fresh raspberries
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¼ cup white sugar
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1 tablespoon water, or as needed (Optional)
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2 teaspoons lemon juice, or more to taste
Directions
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Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes.
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Press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature; cover with plastic wrap and refrigerate until chilled, at least 45 minutes.
Kim
Chef's Note
If you want something a little thicker to serve over ice cream, for example, don't add any water.
Nutrition Facts (per serving)
44 | Calories |
0g | Fat |
11g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 44 | |
% Daily Value * | |
Total Fat 0g | 0% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 4g | 14% |
Total Sugars 7g | |
Protein 1g | 1% |
Vitamin C 15mg | 16% |
Calcium 13mg | 1% |
Iron 0mg | 2% |
Potassium 88mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.