With just three ingredients, this Easy Raspberry Sauce is bursting with bright, fresh flavour. Simply combine some raspberries in a saucepan with sugar and lemon juice, simmer for a short time and this delicious condiment is almost ready. For a coulis style sauce, push the puree through a fine sieve to remove the seeds. You will find numerous ways to enjoy it. Turn already lovely dishes into something extra special, all with a minimum of effort. It doesn’t come much easier than this!
Why You'll Love This Recipe:
- It is a great way to add colour and flavour to many sweet dishes and is quickly and easily made.
- With fresh, bright flavours, you can have this sauce made in less than 15 minutes.
- Some hot Raspberry Sauce, spooned over my No-Churn Vanilla Ice Cream is certain to become a family favourite. The juxtaposition of hot sauce and cold ice cream is delicious.
- One of the great advantages of making your own fruit sauces is that you know exactly what they contain, and you get to make them just the way you like them. When you make this Raspberry Sauce, you are in control of the ingredients. There are no unnecessary preservatives or additives, just pure, fresh ingredients.
Recipe Inspiration: our Blueberry Sauce and Strawberry Sauce have been very popular, so we were inspired to add more sauces. It is a great way to use fresh fruit, especially at the height of the season.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Raspberries – this very special, delicious fruit, is the star of this easy recipe. We have used fresh raspberries at the height of their season when they are full of flavour.
- Sugar - we have used regular granulated sugar.
- Lemon juice – freshly squeezed lemon juice brightens and balances the natural sweetness of the berries.
Variations:
Lemon – if you would like to enhance the lemon flavour, you could include some lemon zest.
Spice – to boost the flavours, you could add some ground cinnamon, nutmeg or vanilla extract. They all work well with raspberries.
Granulated sugar – caster/superfine sugar can also be used.
How To Make Raspberry Sauce:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Add the ingredients to a saucepan:
Add the raspberries to a medium size non-reactive saucepan.
Add the sugar and fresh lemon juice. Place the pan over a low-medium heat and bring the mixture to a boil, stirring occasionally. The raspberries will naturally release their juice.
2 – Cook the sauce:
Over medium-high heat simmer for 10 minutes, stirring occasionally.
Remove from heat and set aside for about 10 minutes to cool.
3 – Add to a strainer:
Turn the sauce into a fine-mesh strainer set over a bowl. Using the flat side of a spatula, push and flatten the raspberry pulp against the strainer.
From time to time, scrape the seed-free pulp from the underside of the strainer into the bowl.
4 – The smooth sauce:
Serve the sauce with your dessert of choice or refrigerate for up to three days.
Hint: removing the seeds is optional! If you'd prefer to leave them in, then skip the step of passing the sauce through a sieve.
Tips for Success, Storage and FAQs:
Look for plump berries with vibrant red color and not too soft. Handle them gently to avoid bruising and do not rinse them until ready to use.
Store it in an airtight container in the fridge for 3 days.
You certainly can. When raspberries are abundant at the height of the season, it is a great idea to freeze some to enjoy in the months ahead. Store in a freezer safe container for up to 3 months.
No, you don’t. If you prefer a sauce with more texture you can serve as it is. If you want a smooth coulis sauce, strain the raspberries through a fine sieve and discard the seeds.
Yes, but they may take a little longer to cook as the berries may contain more moisture.
Top Tip:
Raspberries have a flavour combination of sweetness and tartness so you may want to check that the amount of sweetness suits your taste and add a little more sugar if necessary.
Serving Suggestions:
This Easy Raspberry Sauce is incredibly versatile. You will find many ways to enjoy it. Some suggestions are:
- It can be served either hot or cold, depending on what you’re serving it with.
- Serve with our Chocolate Sour Cream Cake; chocolate and raspberries were made to be together.
- It is so good served with our Baked Cheesecake.
- Swirl some through Greek yoghurt.
- It is delicious served with our Gluten-Free Pear and Raspberry Cake. Just add a dollop of cream and you will have a beautiful dessert.
- Serve the sauce over our Oat Flour Pancakes or Waffles. So good!
This very easy Raspberry Sauce is a guaranteed crowd pleaser and is made with a minimum of effort. Use it to enhance almost any dessert! Be assured, your friends and family will thank you when you serve this sauce.
Alex xx
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Easy Raspberry Sauce
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 500 gm (1.1 lb) fresh raspberries See Note 1
- 80 g (⅓ cup) white granulated sugar
- 1 tablespoon lemon juice - freshly squeezed See Note 2
Instructions
- Add the raspberries to a medium size non-reactive saucepan. (See Note 3)
- Add the sugar and fresh lemon juice. Place the pan over a low-medium heat and bring the mixture to a boil, stirring occasionally. The raspberries will naturally release their juice.Over medium-high heat simmer for 10 minutes, stirring occasionally.
- Remove from heat and set aside for about 10 minutes to cool. (See Note 4)Turn the sauce into a fine-mesh strainer set over a bowl. Using a spatula, push and flatten the raspberry pulp against the strainer. Scrape the seed-free pulp from the underside of the strainer into the bowl.
- Serve immediately or refrigerate.
Notes
- Raspberries: for the best result, choose raspberries which are sweet and full of flavour. Look for those which are bright red with no blemishes.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Non-reactive saucepans: are those which are ceramic, stainless steel, glass or enamelled cookware. Copper, iron and aluminium pans are reactive. Acidic foods, such as lemons, may take on a metallic taste and discolour if cooked in such pans.
- Pureeing the sauce: my raspberries had collapsed in this time, so I was able to puree them straight away. If your raspberries have held their shape, you may want to use a stick mixer to blend the fruit before putting through a sieve.
- Storage: you can make this raspberry sauce up to 3 days in advance; cover and refrigerate until ready to serve.
- Freezing: add to a freezer safe ziplock bag, seal, and store flat in the freezer for up to 3 months. Alternatively, freeze in an ice cube tray so you have individual serves.
- Nutrition: is calculated on the full quantity of Raspberry Sauce.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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