Raspberry Sauce
From "The Joy of Cooking" - great on ice cream, pound cake, and anything chocolate!
Puree in a blender or food processor:
1 pint raspberries, or 12 ounces frozen dry-pack raspberries, thawed
3 tablespooons sugar
2 teaspoons strained fresh lemon juice
Strain through a fine-mesh sieve, pressing firmly with a rubber spatula. Taste, then stir in a little more sugar or lemon juice if needed.
Serve at once, either at room temperature or chilled, or cover and refrigerate for up to 3 days.
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