Ingredients
1 pint fresh raspberries
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
Pinch of salt
Preparation
Combine raspberries, sugar, lemon juice, and salt in a small, nonreactive saucepan over low heat. Cook until berries release their juice and just start to break down, about 5 minutes. Use a rubber spatula to press berries through a fine sieve; discard solids. Let cool, and refrigerate until ready to use.
