If fresh raspberries don't work, frozen can stand in. Buy organic, if possible.

• 1-1/2 cups fresh raspberries, or 10 ounces frozen, unsweetened raspberries, thawed
• Pinch salt
• 1/4 teaspoon vanilla extract
• Sugar to taste (2 to 4 tablespoons)
• 2 pints fresh, sweet strawberries, rinsed, hulled and halved

1. In a blender or food processor fitted with the steel blade, combine the raspberries, salt, and vanilla. Puree until smooth. Pass the puree through a fine strainer into a bowl, pressing down on the pulp to get every bit of the juice. Taste as you stir in sugar, one teaspoon at a time.

2. Set aside 6 whole strawberries for garnishes. Fold the raspberry sauce into the remaining berries. Serve right away or hold up to an hour. Spoon into bowls and enjoy at room temperature.

Variation: Strawberries in Raspberry Sauce with Thick Crème Fraîche