Raspberries are one of my favorite fruits. They are tart and sweet and pair perfectly with tons of other ingredients, especially chocolate. A simple raspberry sauce recipe is a great way to feature the berries and use them in your desserts. It’s a great topping to keep in the fridge for when you need a little something extra.
This raspberry sauce recipe is perfect to top ice cream, cheesecake, or other desserts. You can even reduce the sugar and use it for some savory options, like salmon or salads. Recipes that are this simple are completely versatile. Once you try it once, you can adjust the sugar and liquid to suit your needs.
- 2 pints raspberries
- 1/2 cup sugar
- 2 tablespoons water
- Combine all the ingredients in a small saucepan and cook over medium heat, stirring frequently, until the raspberries break down. This should take around ten minutes.
- Strain the sauce through a fine-meshed sieve, like a chinois to remove any seeds.
- You can store this sauce in the refrigerator for up to a week. Use an air-tight plastic container.
- Try trading out the water for something with a pop of acid and flavor, such as fresh-squeezed orange or lemon juice, or even pomegranate juice. Water is a great base, but feel free to experiment with different flavors.
- Fresh berries work well, but you can also put this recipe together with a bag of frozen raspberries. If you can only find frozen berries with added sugar, cut the amount of sugar you use in half and then taste it to see if it could use more sweetness.