Removing seeds from raspberry puree is a tedious step, but worth the effort to make a silky sauce. Source: EatingWell Magazine, Spring 2003
Let raspberries stand for 30 minutes at room temperature until partially thawed (semi-frozen puree is easier to press through a sieve). Puree in a blender or food processor with sugar and lemon juice. Pass puree through a fine sieve set over a bowl.
Per tablespoon = a "free" food