Raspberry Puree

Raspberry sauce has many uses; from simply pouring it over a bowl of ice cream or using on a plated dessert to flavoring creams and sauces. Unlike fresh fruit that spoils very quickly, fruit sauces will keep in the refrigerator for at least a week and can even be frozen for several months. For extra flavor you could add a little raspberry liqueur.

2 pints raspberries (4 cups)
1/2 cup sugar
Lemon juice, to taste

1. In a nonreactive saucepan, combine all the ingredients. Place the pan over medium heat and cook, stirring occasionally, until the berries have given up their juices. Bring the liquid to a boil and continue cooking until the mixture has thickened but is still fairly liquid.

2. Place a fine-meshed strainer over a heatproof bowl. Pour the berry mixture through the strainer to remove the seeds, pressing down with a spoon to force the fruit and juices through. Transfer to a covered nonreactive container and refrigerate until ready to serve. Store in the refrigerator, the puree will keep well for several days.

Makes approximately 2 cups