1Puree the berries in a blender with the lemon juice.
2Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
3Strain through a fine strainer, pressing with a rubber spatula to release the juices.
4Makes 1 cup.
5Spoon over Angel Food Cake, nonfat frozen yogurt, or sorbet. It can be made ahead of time and stored in the refrigerator for up to two days and in the freezer for up to two months. You can also try substituting another berry or combination of berries for the raspberries.