Zest of two lemons
Juice of two lemons
¼ C Sugar
2 pints Raspberries
Heat zest, juice & sugar over medium heat until just starts to boil, add the raspberries and cook (being careful not to bubble over) stirring constantly until all the raspberries have broken down into an even sauce. Cool to room temperature or chill before serving.
Yield about 2 C sauce
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