Finely grated zest and strained juice of one lemon
3 to 4cupsraspberrieswashed
In a medium saucepan, combine the blueberries, sugar, and olive oil. Bring to a simmer over medium heat, and cook for about 5 minutes until the berries start to burst. Remove from the heat and stir in the lemon zest and juice. Cool to room temperature.
Heap the raspberries in a serving bowl and serve with the sauce on the side.