Although I am entering this recipe with the intention that it compliment lemon ice cream, it really can compliment many flavors. For a sweet fruity treat I have poured some over grapefruit segments!
Raspberry Sauce
1 package frozen raspberries, organic and thawed
2-4 T icing sugar, organic
T = tablespoon
Allow the fruit to thaw in a bowl. Using a slotted spoon, scoop the raspberries, one third at a time, into a nylon or metal sieve. Using the back of a wooden spoon, apply pressure to the berries so that the pulp and juice go through the sieve, and the seeds do not. Take as much of the fruit out by continuing to apply pressure. Do not break the sieve! The juice from the thawed raspberries should not be added to the sauce. It will make a runny sauce. Rather than wasting it, just drink it up!
Throw the sieved seeds in the compost or garbage. To the stained fruit add the sieved icing sugar, one tablespoon at a time. Careful not to oversweeten. How much you add will be your own personal preference. Ideally the sauce is a little tart and tangy, not overly sweet. It is meant to compliment the flavor of other foods, not to overwhelm.
Makes approximately 3/4 cup raspeberry sauce.