yields about 1 cup
1 pint fresh or 12 oz of frozen raspberries, thawed
3 tablespoons white granulated sugar, plus more if needed
2 teaspoons fresh lemon juice
In the bowl of a food processor add the raspberries, sugar and lemon juice. Process until smooth. Strain and press through a fine-mesh sieve firmly with a spatula. Taste and season with more sugar if needed. Serve or cover and refrigerate for up to 3 days. Enjoy!
Printed from thegalleygourmet.net