Description
Smooth homemade raspberry sauce made with fresh or frozen raspberries, perfect as a fruit topping for cheesecake, pancakes, ice cream, and cakes.
Ingredients
- 400 g (2 1/2 cups) raspberries - fresh or frozen
- 40 g (1/4 cup) sugar - granulated
- 1/2 lemon juice - fresh
- 2–3 tbsp water - optional
Instructions
- Place the raspberries, sugar, and lemon juice in a medium saucepan.
- Heat over medium heat for about 5 minutes, stirring occasionally, until the raspberries soften and release their juices.
- Blend the mixture with a blender or immersion blender until smooth.
- Strain through a fine mesh sieve to remove seeds and obtain a smooth raspberry sauce.
- Transfer to a glass jar and let cool before storing in the fridge.
Notes
Storage: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Tips
- Use frozen raspberries for an easy year-round raspberry sauce.
- Simmer gently to keep the bright berry flavor.
- Strain well for a smooth seedless sauce ideal for desserts.
- Add a little water only if the sauce becomes too thick while cooking.
- Taste and adjust the sweetness depending on the tartness of the berries.
- Prep Time: 1 minute
- Cook Time: 5 minutes
- Category: Sauce, filling,
- Method: cooking
- Cuisine: American