Raspberry Sauce

Prep 20 m
Cook 5 m



  1. 1 of 3 Whirl raspberries in food processor or blender until pureed. Press through fine-mesh sieve over bowl to remove seeds.
  2. 2 of 3 Combine water and sugar in small saucepan. Warm over low heat until sugar is dissolved. Pour into raspberry puree. Add lemon juice and liqueur, if desired, stirring until well blended.
  3. 3 of 3 Cover and refrigerate until ready to serve lemon semifreddo. Makes 1 cup.
Nutrition Information for Raspberry Sauce
Servings Per Recipe:
Per Serving: 0 g sat. fat, 0 mg chol., 1 g fiber, 0 g Fat, total, 12 kcal cal., 3 g carb., 0 mg sodium, 0 g pro.