You and your Valentine might not even need the cake because this raspberry sauce is so lovely and delicious. Using frozen raspberries won’t stop this from working, but using fresh raspberries will significantly improve the sauce’s flavor.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 3 cups |
Ingredients
- 1 ½ pounds fresh raspberries
- ¼ cup white sugar
- 1 tablespoon water, or as needed (Optional)
- 2 teaspoons lemon juice, or more to taste
Instructions
- 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.
- Press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature; cover with plastic wrap and refrigerate until chilled, at least 45 minutes.
- If you want something a little thicker to serve over ice cream, for example, don’t add any water.
Reviews
Very easy and delicious! I left out the water for a more intense flavor. Yum!
Added a small bit of 1:1 cornstarch/ water mixture to thicken a little for cake decorating.
I made this sauce and it was great but thin. I added a little corn starch mixed in about a tablespoon of water to thicken the sauce a little. YUM
Looking for something to add to layer in mini trifle cups with lemon pound cake and pudding. I made the recipe as is, and it worked perfectly! Tart and delicious. Straining it takes patience. Break it into three batches and press firmly with a spatula until only seeds and thick paste remain. Remove those before adding the next third. Recipe yielded about 1.5 cups of sauce.
This was exactly what I was looking for. A seedless, not too sweet, beautiful raspberry sauce to compliment my cheesecake. (I couldn’t resist licking my plate!)
I really wish I’d read the Cook’s Note before jumping in, because I would have skipped adding water to make the sauce even thicker. That said, I was able to get it decently thick through the straining process, and it tastes great. Also super simple. Two thumbs up and golf claps, good job.
Excellent! Easy to make. I made a couple adjustments though. I didn’t need that much so I used 12oz of fresh raspberries, same amount of sugar and only 1 squeeze of a lemon wedge. Still tart. I also used 2 tablespoons of water. Next time I’ll make double, use 1.5 x the sugar, still one squeeze of a lemon wedge. It’s okay to have extras!!!!
Excellent!! I left the seeds in mine because we don’t mind them. Thanks for the recipe!!
I needed a little more sugar. If you want a thicker sauce just makes a little cornstarch with water, add to the mixture, heat and stir until thickened. Also for those who don’t want to strain the seeds out I would highly recommend getting a food meal. This will take seeds out of almost anything and is good for things like mashed potatoes.
Grocery stores in my area did not have frozen raspberries. At the last minute, I decided I would have to buy fresh raspberries and try to make my own sauce. I’m so happy I found this recipe. It’s EASY and delicious…..I did strain the seeds. This step produced a beautiful, colorful sauce. Great taste. Not overly sweet. I would call it tangy. I’m going to make another batch and will keep some on hand.. I think it will be a great dribble over vanilla ice cream or over french toast or over morning biscuits or as a flavor enhancer for club soda….A Tasty Little Treat!!!
Tasted great, the tartness was perfect
Super easy and delicious! The hardest part is straining out the seeds.
fantastic and pretty simple. I saved the seeds and other stained parts for a raspberry sauce for pancakes.
Super quick and easy, absolutely delicious!!
This “sauce” is like water. Would not make this recipe again. I’ve never seen a fruit sauce without some kind of thickener in it.
I was looking for an easy raspberry sauce to serve with my chocolate lava cake. I followed the recipe exactly. It was watery and a tad to tart. I did add 1 tsp. with a couple Tbsp. of water to thicken it , with a tablespoon of sugar so it wasn’t so tart. Great fresh flavor.
Taste great, I added a little more sugar because the raspberries were very tart.
I LOVE it!!! I used blackberries instead of raspberries as we prefer the flavor better. I am making Chef John’s Chocolate Decadence (it’s in the oven now) and can’t wait to try them together!!! It is a pain to mash out the berries through the strainer–but so-o-o-o good, I know I will be doing this again and again! I bought 24 ounces of blackberries and netted 14.5 ounces of sauce–probably could have gotten a little more but arms got tired of mashing berries with one hand and holding the strainer for so long with the other–still it is yummy!!! Oh, I didn’t add any water.
Turned out so great!! Drizzled this on pound cake with Nutella and icecream. Added a few whole raspberries.
Served this sauce along with drizzles of dark chocolate over a classic cheesecake for a dinner party. Everyone loved it. I will make it again.
Yes, I will make it again.