This tart, vibrantly-colored sauce makes a delicious topping for cheesecake, ice cream, and other desserts.  Excess can be put in the freezer and thawed as needed.

1 package of frozen raspberries
1 lemon
slightly less than 1/2 cup sugar

• Pull raspberries from the freezer and allow to thaw slowly.
• Put raspberries in a strainer over a bowl, and use a spatula to force fruit pulp through the strainer.
• Discard seeds.
• Repeat as needed until all raspberries have been strained.
• Squeeze and strain the lemon, combine lemon juice with raspberry pulp.
• Put raspberry mixture in the food processor and blend.
• Add sugar to taste.

Drizzle over the dessert of your choice!