Serve over ice cream, a warm dessert or anywhere you need a little extra sweetness.
2-inch strip lemon peel, bitter white pith removed
3 tablespoons granulated sugar
Pinch kosher salt
2 tablespoons water
8–10 ounces frozen raspberries, thawed
(1 bag – different brands vary)
Nutritional information per serving (2 tablespoons):
Calories 38 (0% from fat) • carb. 9g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 18mg • calc. 6mg • fiber 1g
Put all of the ingredients, in the order listed, into the blender jar. Secure lid.
Select Low, blend for 30 seconds and then switch to High (no need to stop the blender), and allow to blend until completely smooth, an additional 30 to 40 seconds.
Strain the raspberry sauce through a fine sieve (discard any seeds). Serve immediately or store in an airtight container for up to 2 weeks in the refrigerator.
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