Raspberry Sauce

1             small lemon

2             tablespoons granulated sugar, plus more to taste

10           ounces frozen raspberries, thawed

Nutritional information per serving (2 tablespoons):

Calories 26 (0% from fat) / carb. 6g / pro. 0g / fat 0g / sat. fat 0g / chol. 0mg / sod. 0mg
calc. 5mg / fiber 1g

With a vegetable peeler, remove the peel of the lemon, being very careful not to include any of the bitter white pith. Put lemon peel and sugar into the blender jar. Secure lid.

Select Speed 10 and press Start. Blend until lemon peel is finely chopped, about 4 seconds. Scrape down sides if necessary.

Add the raspberries to the blender jar with the lemon zest. Select Speed 6
and press Start. Blend until fully combined, about 20 seconds. Taste and adjust sweetness as desired.

For a smoother sauce, strain raspberry mixture through a fine sieve.