This raspberry sauce recipe by Chef John is easy to make, refreshingly delicious, and perfect for topping ice cream, cheesecake, or chocolate cake!
Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes.
Press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature; cover with plastic wrap and refrigerate until chilled, at least 45 minutes.