Raspberry Sauce

1. Puree the raspberries in a food processor.

2. Sift the sugar over the berries and pulse until smooth.

3. Pour through a strainer into a bowl.

4. Stir in the lemon juice to taste.

5. The sauce will thicken on standing; add water, as needed to thin to desired consistency just before serving.

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Nutrient	Quantity
Total fats	1.1992 g
Protein	2.214 g
Carbohydrates	22.0293 g
Energy	95.94 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2325 g
Water	158.2088 g
Calcium, Ca	46.125 mg
Lutein + zeaxanthin	250.92 g
Fiber, total dietary	11.9925 g
Carotene, beta	22.14 g
Niacin	1.1033 mg
Vitamin A, RAE	3.69 g
Riboflavin	0.0701 mg
Tocopherol, beta	0.1107 mg
Fatty acids, total saturated 20:1	0.0092 g
Sodium, Na	1.845 mg
Total lipid (fat)	1.1992 g
Manganese, Mn	1.2362 mg
Fructose	4.3358 g
Fatty acids, total saturated 16:0	0.0295 g
Sucrose	0.369 g
Choline, total	22.6935 mg
Sugars, total	8.1549 g
Fatty acids, total saturated 18:0	0.0074 g
Vitamin B-6	0.1015 mg
Selenium, Se	0.369 g
Ash	0.8487 g
Fatty acids, total saturated 18:1 undifferentiated	0.1089 g
Pantothenic acid	0.607 mg
Copper, Cu	0.166 mg
Betaine	1.476 mg
Thiamin	0.059 mg
Iron, Fe	1.273 mg
Carbohydrate, by difference	22.0293 g
Phosphorus, P	53.505 mg
Folate, total	38.745 g
Tocopherol, gamma	2.6199 mg
Fatty acids, total saturated 18:2 undifferentiated	0.4594 g
Carotene, alpha	29.52 g
Glucose (dextrose)	3.4317 g
Zinc, Zn	0.7749 mg
Tocopherol, delta	1.9188 mg
Fatty acids, total polyunsaturated	0.6919 g
Vitamin A, IU	60.885 IU
Folate, DFE	38.745 g
Vitamin C, total ascorbic acid	48.339 mg
Vitamin K (phylloquinone)	14.391 g
Fatty acids, total saturated	0.0351 g
Fatty acids, total monounsaturated	0.1181 g
Folate, food	38.745 g
Vitamin E (alpha-tocopherol)	1.6051 mg
Magnesium, Mg	40.59 mg
Potassium, K	278.595 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 teaspoon	0	0	0
confectioner ' sugar	1.25 cup	0	0	0
raspberry	1.5 1/2	95.94	22.0293	1.1992