Photo courtesy of Roshni Kavate

By Roshni Kavate

6 ounces raspberries
2 tablespoons sugar
1 teaspoon lemon juice
1/4 teaspoon lemon zest
1.5 teaspoons crushed Panch Phoron

Combine all ingredients in a small saucepan. Cook over low heat until berries break down and the sauce lightly thickens. Turn heat off after 10 minutes and store sauce in a glass jar in the refrigerator.