Add sugar and water to a small pot. Heat on medium low heat, stirring occasionally until all sugar crystals have dissolved. Remove as soon as the crystals have dissolved. Don't let the mixture get too hot.
Add the raspberries, sugar mixture, and lemon juice to a food processor or a blender and pulse until all raspberries have broken down and no large chunks remain.
Place a sieve over a bowl. Add the raspberry mixture to the sieve and strain by using a spoon or rubber spatula to press and stir the mixture. Continue until all of the sauce has been extracted and only seeds remain in the sieve. Discard the seeds.
Add raspberry sauce to an airtight jar and store in the refrigerator until you are ready to serve.
Please read the Q & A above and see step-by-step pictures before making this recipe.
This recipe makes 1.25 cups of raspberry sauce.
If using frozen raspberries, place frozen raspberries in a bowl and set aside until they have thawed. Once thawed, pour out any excess liquid from the bowl before making the sauce.
Do not pulse the raspberry mixture too many times in the food processor or blender for too long. If this is done, the seeds will begin to break down into small pieces and may end up in your final sauce. Pulse only until the raspberries have all broken down.
Store leftover raspberry puree in an airtight container, in the refrigerator, for 5-7 days. Sauce can also be placed in ice cube trays (once frozen, the frozen cubes to a freezer bag bag and return to the freezer), freezer safe containers or freezer bags for up to 4-months.
Nutrition info is based on 1 serving (2 tablespoons). Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.