1 1/2 pounds fresh raspberries

1/4 cup white sugar

1 tablespoon water, or as needed for desired viscosity (optional)

2 teaspoons lemon juice, or more to taste

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.

Remove from heat and press sauce through a fine-mesh strainer to remove seeds.

Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.