Chunky Raspberry Sauce

Directions

1. 1
   Puree 1 cup (115 g) of the raspberries with 3 tablespoons (45 g) sugar in a food processor until smooth.
2. 2
   Put the remaining raspberries in a bowl.
3. 3
   Set a mesh strainer over the bowl and press the puree through the strainer over the raspberries.
4. 4
   Stir the puree together with the whole raspberries, mashing the berries just a bit as you stir.
5. 5
   Add the lemon juice.
6. 6
   Taste, then add the additional tablespoon of sugar if you wish.
7. 7
   Serve chilled or at room temperature.
8. 8
   This sauce can be stored in the refrigerator for up to 3 days.