Raspberry Sauce
- 2 bags 24 oz frozen raspberries (no sugar added)
- 2 teaspoons of lemon juice
- 2/3 cup sugar
- Thaw the raspberries completely.
- Pour the juice through a fine sieve.
- Then in small batches press the raspberries through the sieve with the back of a spoon to get as much juice and pulp as possible.
- Place juice and pulp in a pan add the lemon juice and sugar.
- Warm just enough to dissolve the sugar.
. The Cake Bible. Page 337. New York: William Morrow and Company, 1988.