Raspberry Puree (Sauce) Recipe

Thaw the unsweetened frozen raspberries in a large fine meshed strainer suspended over a large bowl.  (This may take a few hours.)   Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a large spoon.  All that should remain in the strainer is the raspberry seeds.  Throw away the raspberry seeds and, to the strained juice, stir in the lemon juice (if using) and 1/2 cup (100 grams) of white sugar (add more if needed).  (For extra flavor you could add a little raspberry liqueur.)

Store covered in the refrigerator up to a week, or freeze up to a year.

Makes approximately 1 3/4 cups (420 ml).