In the heat of the summer, when you want nothing more than ice cream and the peaches are in full harvest mode, make this melba sauce for a classic dessert from the turn of the 20th century that doesn't feel dated at all. More than 100 years after its birth, I have never met anyone who refused peach melba for dessert. Use dairy-free ice cream and homegrown or organic peaches if possible for best results.
In a blender or food processor, add the raspberries, sugar and lemon juice and puree to combine.
Stop the machine and scrape down the sides and puree one more time for just a few seconds.
Pour the raspberry sauce in a glass jar or covered container.
When ready to serve, spoon liberally over vanilla ice cream and sliced peaches. Refrigerate any leftovers and use within a week to 10 days.
Many people call for straining the raspberry sauce through a sieve to remove the seeds. I appreciate and want added texture but found there were hardly any seeds in my melba sauce. So, you can strain it or not--your choice.