- 700g fresh raspberries (Westerway Raspberry Farm)
- 1/4 cup sugar
- lemon juice to taste (approx 2 teaspoons)
- Combine raspberries, sugar, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes.
- Remove from heat and press sauce through a fine-mesh strainer to remove seeds.
- Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled (at least 45 minutes)