Combine the raspberries, sugar, and water in a small pot.

Bring to a low boil.

Cook the raspberries for 5 minutes.

Add the lemon zest and cook at medium heat 1 to 2 minutes or until the mixture has a sauce-like consistency.

Vary It!

If you prefer a thicker consistency, stir 1 teaspoon of cornstarch into 1 tablespoon of cold water and add the mixture to the pot along with the lemon zest.

Try substituting strawberries for the raspberries.

Cut any large berries in half before cooking.

You can also place the raspberry sauce in an ice cream machine and process it according to your manufacturer’s directions for raspberry sorbet.