Ingredients
680 g fresh raspberries
60 g white sugar
15 ml water, or as needed
10 ml lemon juice, or more to taste
Directions
Step 1
In a saucepan over medium heat, combine raspberries, sugar, water, and lemon juice. Cook and stir until raspberries break down, sugar dissolves, and the sauce is heated through, which should take about 3 to 7 minutes.
Step 2
Press the sauce through a fine-mesh strainer to remove the seeds. Allow it to cool to room temperature, cover with plastic wrap, and refrigerate until chilled, which should take at least 45 minutes.