A 10 oz. pkg. frozen raspberries in syrup, thawed, reserving the syrup
Fresh lemon juice to taste

In a food processor or blender puree the berries with the syrup and force the puree through a fine sieve into a bowl, pressing hard on the solids. Stir in the lemon juice and transfer the sauce to a serving bowl or pitcher. The sauce may be made up to 3 days in advance and kept covered and chilled. Stir the sauce before serving. Makes about 1 cup.