This is an easy, thin raspberry sauce which would be a beautiful sauce for a plate with cheesecake, pudding, pound cake, poached pears or peaches, or other desserts. Or serve it over chocolate or vanilla ice cream.
The sauce is cooked and then strained to eliminate the seeds. I drizzled it over poached white peaches (shown in the photo) and ice cream.
See the tips and variations for how to thicken the sauce along with a few more flavor ideas.
- 1 pint raspberries, rinsed
- 1/4 cup granulated sugar
- 2 teaspoons lemon juice
Combine the raspberries with the granulated sugar and lemon juice in a saucepan over medium heat. Cook and mash with a spoon until the mixture is soft and just begins to boil.
Press through a fine mesh strainer or cheesecloth-lined colander.
Cool the sauce completely or serve it warm.
Makes about 1 cup of sauce.
Tips and Variations
Use frozen raspberries in the recipe instead of fresh. Thaw the raspberries, reserving the juice.
Add the raspberries and juice to the saucepan along with the lemon juice.
To thicken, combine 2 teaspoons of cornstarch with 1/4 cup of cold water. Whisk to blend and add to the saucepan with the simmering raspberries. Cook until thickened and the liquids are clear.
Replace the lemon juice with orange juice and a few teaspoons of orange zest.
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