Raspberry Dessert Sauce

Perfect finishing touch for angel food or pound cake.

Ingredients:

2 cups raspberries, fresh or frozen
2 tbs. fresh lemon juice
4 to 8 tbs. sugar

Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached. Strain through a fine strainer, pressing with a rubber spatula to release the juices. Makes 1 cup.

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