All raspberry sauces need not be created equal. Unlike the previous sauce, this one is loaded with big, chunky raspberries. It was inspired by a sauce that baking guru Nick Malgieri whizzed up during a cooking demonstration, and I’ve been making it ever since.

　　

Ingredients

makes 1 cup (250 ml)

　　2 cups (225 g) raspberries, fresh or frozen

　　3 to 4 tablespoons (45 to 60 g) sugar

　　A few drops freshly squeezed lemon juice

　　

Step 1

Purée 1 cup (115 g) of the raspberries with 3 tablespoons (45 g) sugar in a food processor until smooth. Put the remaining raspberries in a bowl. Set a mesh strainer over the bowl and press the purée through the strainer over the raspberries. Stir the purée together with the whole raspberries, mashing the berries just a bit as you stir. Add the lemon juice. Taste, then add the additional tablespoon of sugar if you wish. Serve chilled or at room temperature.

　　

Storage

Step 2

This sauce can be stored in the refrigerator for up to 3 days.

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