- 1 1/2 pounds fresh raspberries
- 1/4 cup white sugar
- 1 tablespoon water, or as needed (optional)
- 2 teaspoons lemon juice, or more to taste
- Combine raspberries, sugar, water, 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.