- Fresh or Frozen raspberries - Granulated sugar - Lemon
- Saucepan - Immersion blender or this kitchen blender. (in picture) - fine mesh strainer - Mason jar
Place the raspberries, lemon juice and sugar in a saucepan and cook for 5 to 10 minutes over medium heat, until they look like a puree.
Using an immersion blender or kitchen blender, process until smooth. Then pass through a fine mesh strainer to remove the seeds.
1. Strain the Sauce: After blending the raspberries, always strain the mixture through a fine-mesh sieve to remove seeds, ensuring a smooth and velvety sauce. 2. Adjust Sweetness: Start with a small amount of sugar and gradually add more to achieve your desired sweetness level, remembering that the sweetness of raspberries can vary. 3. Store Properly: Keep your raspberry sauce in an airtight container in the fridge for up to a week. If it thickens too much after refrigeration, you can thin it with a splash of water or juice before using.
Leave to cool in the fridge and use in all your homemade desserts like on chocolate cupcakes, as a topping for your cakes, for a cheesecake topping, to flavor buttercream, etc.