Instructions: Preparation Time: 0:10

In a food
processor or blender, whirl raspberries with lemon juice until pureed. Pour into a fine strainer set over a measuring cup. Stir with a spoon to force pulp through strainer; discard seeds. You need 1/2 cup raspberry juice. In a 2- to 3-quart pan, over medium heat, melt butter; add raspberry puree, sugar, and eggs. Reduce heat to low and stir constantly with a flexible spatula until sauce is thickened and smooth, about 10 minutes. for a deeper hue, stir in food coloring, a few drops at a time, until mixture is the shade desired. Let cool, then cover and refrigerate until thickened, about 1 hour (or for up to 1 week).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.