This raspberry sauce recipe makes a smooth, richly coulis-type of dessert sauce, perfect for serving with a variety of desserts. Made from thawed frozen raspberries, sugar, a hint of lemon juice, and water, it balances sweetness with a slight tang.
The sauce is simmered to a thick consistency, then strained for smoothness, resulting in a versatile topping. It's ideal for drizzling over pancakes, waffles, ice cream, or as a decadent addition to cheesecakes and other desserts. Stored in a glass jar, it can be refrigerated for up to a week, offering a delicious burst of raspberry flavour whenever you want.
Why I Love This Raspberry Sauce
Your love for this raspberry sauce recipe might come from a few key reasons. Firstly, it's made with simple ingredients like frozen raspberries, sugar, lemon juice, and water, which are not only easy to find but also easy to work with. Additionally, the ease of preparation is a big plus; it's just about mixing, simmering, and straining, making it a breeze for both beginners and seasoned cooks.
Also, I can't overlook how versatile the raspberry sauce is when it comes to serving alongside a range of sweet treats. The sauce complements a wide range of desserts, from morning pancakes to decadent cheesecakes. I often serve it alongside chocolate mousse and it's always a hit. Furthermore, the perfect balance of the raspberries' natural tartness with the sweetness of sugar and a zesty hint of lemon juice might really appeal to your taste buds.
Lastly, the texture and consistency of the sauce are key. The smooth, thick quality achieved through simmering and straining is ideal for a topping. Not to mention, there's something special about homemade sauces. They're fresher and free of preservatives compared to store-bought versions, which could add to your preference.
Ingredients In Raspberry Sauce
Frozen Raspberries (thawed): Raspberries are the star of the raspberry sauce recipe, providing the primary flavor and color. Using frozen raspberries makes the recipe convenient as they're available year-round and are often picked and frozen at peak ripeness, ensuring good flavor. Thawing them before use helps in easier blending and cooking.
Sugar: Sugar adds sweetness, balancing the natural tartness of the raspberries. It also helps in thickening the sauce and gives it a glossy sheen. You can adjust the amount based on your preference for sweetness and the natural sweetness of the raspberries.
Water: A small amount of water is used to help combine the ingredients and prevent the sugar from burning as it begins to heat. It also aids in achieving the desired consistency of the sauce.
Lemon Juice: Lemon juice adds a bright, acidic element to the sauce, enhancing the raspberry flavor. It provides a subtle tanginess that complements the sweetness, adding depth to the sauce's overall flavor profile.
These ingredients work together to create a raspberry sauce that's flavorful, with a balance of sweet and tart, and a consistency that's ideal for drizzling over various desserts. The simplicity of the recipe highlights the natural flavors of the raspberries, making it a versatile and delicious addition to many desserts.
How To Make My Raspberry Sauce
Combine Ingredients in Saucepan: Start by placing the thawed frozen raspberries, sugar, water, and lemon juice into a medium saucepan. This is where all the flavors will meld together.
Heat and Stir: Place the saucepan over medium heat on the stove. As the mixture begins to warm, you will need to stir it well to ensure that the sugar dissolves evenly and the ingredients are thoroughly combined.
Crush Raspberries: While the mixture is heating, use a fork or a potato masher to crush the raspberries. This step is important because it helps to release the juices and flavors from the raspberries, contributing to a richer sauce.
Bring to a Boil: Keep stirring the mixture until it comes to a boil. The boiling is crucial as it starts the process of reducing and thickening the sauce.
Simmer to Thicken: Once the sauce has reached a boil, reduce the heat to a slow simmer. Let it simmer for about 5 minutes. During this time, the sauce will thicken and the flavors will deepen and become more concentrated.
Strain the Sauce: After simmering, strain the sauce through a mesh strainer into a heatproof bowl. This step removes the seeds and any pulp, leaving you with a smooth sauce.
Cool the Sauce: Allow the sauce to cool to room temperature. Cooling it down not only makes it safer to handle but also lets the sauce thicken a bit more as it cools.
Transfer to a Jar and Refrigerate: Pour the cooled sauce into a glass jar or a container of your choice. Refrigerating the sauce helps to preserve it and also further sets its consistency.
Storage: You can store the raspberry sauce in the refrigerator for up to one week. The cold temperature will keep it fresh and ready to use.
My Top Tip
The most important tip I can share about this raspberry sauce recipe is the importance of proper simmering and straining. This step is crucial for achieving the ideal texture and flavor:
Simmering to the Right Consistency:
The simmering process not only thickens the sauce but also concentrates its flavors. You need to watch the sauce as it simmers and adjust the cooking time if necessary. The sauce should be thick enough to coat the back of a spoon but not so thick that it becomes like a jam. This balance is key for a sauce that's versatile enough to drizzle over a variety of dishes.
Straining for Smoothness:
Also, straining the sauce is a step that you shouldn't skip. It removes the seeds and any large pieces of fruit, resulting in a smooth, professional-looking sauce. I encourage you to press the mixture against the strainer to extract as much liquid as possible, maximizing the yield and flavor of the sauce.
Serving Suggestions
Alongside Chocolate Mousse: My all time favourite way of serving it, is alongside or even layered with chocolate mousse. It helps create a dessert that's both luxurious and delicious – the rich depth of chocolate and the bright zing of raspberry are a perfect match.
With Breakfast Items: Drizzle the raspberry sauce over pancakes, waffles, or French toast. The fruitiness adds a refreshing twist to these classic breakfast dishes.
As a Yogurt Mix-In: Stir some of the sauce into plain or vanilla yogurt for a fruity flavor boost. It's a simple way to make a regular yogurt more exciting.
Over Cheesecake: The sauce can be a delightful topping for cheesecakes, adding a burst of color and a tangy contrast to the creamy dessert.
With Ice Cream or Gelato: A drizzle of raspberry sauce over vanilla ice cream or lemon gelato creates a simple yet elegant dessert, perfect for summer evenings.
In Cocktails or Mocktails: Use the sauce as a base for raspberry-flavored cocktails or mocktails. It pairs well with sparkling water, lemonade, or even prosecco.
With Panna Cotta or Custards: The sauce can add a lovely tart contrast to the subtle flavors of panna cotta or custard-based desserts.
As a Filling for Pastries: Use it as a filling for pastries, crepes, or turnovers. The raspberry sauce adds a juicy, flavorful element to baked goods.
Layered in Parfaits: Layer the sauce with granola and yogurt to create visually appealing and delicious parfaits.
Handy Tools For This Recipe
Common Questions
Absolutely! Fresh raspberries work just as well as frozen. Just ensure they are ripe and flavorful for the best taste.
The sauce can be stored in an airtight container in the refrigerator for up to one week. Make sure it's fully cooled before storing.
Yes, you can freeze it. Place the cooled sauce in a freezer-safe container. It can be kept frozen for up to 3 months. Thaw in the refrigerator before use.
Yes, you can adjust the sugar to taste. Keep in mind that reducing the sugar might slightly alter the texture and the balance of sweetness and tartness.
Continue simmering the sauce over low heat to reduce it further. If it's still too thin, you can add a small amount of cornstarch slurry. Mix a teaspoon of cornstarch with a tablespoon of water, then stir into the sauce and heat until thickened.
Definitely! You can substitute or mix in other berries like strawberries, blueberries, or blackberries for a different flavor profile.
If your raspberry sauce is too tart, you can add more sugar, a little at a time, until you like the level of sweetness. Alternatively, you can add a bit of honey or maple syrup to sweeten it.
Raspberry Sauce Quick and Easy
Ingredients
- 250 g raspberries frozen
- ⅓ cup sugar
- 1 tablespoon water
- 1 teaspoon lemon juice
Instructions
- Combine Ingredients: In a medium saucepan, combine the thawed raspberries, sugar, water, and lemon juice. Place the saucepan over medium heat.
- Crush Raspberries: Stir the mixture well to combine all the ingredients. Using a fork or a potato masher, crush the raspberries as much as possible. This will help release their juices and flavor.
- Boil and Simmer: Continue to stir the mixture constantly until it comes to a boil. Once boiling, reduce the heat to a low simmer.
- Simmer to Thicken: Let the mixture simmer for approximately 5 minutes. This simmering process will help the sauce thicken to the desired consistency.
- Strain the Sauce: After simmering, strain the raspberry mixture through a mesh strainer into a heatproof bowl. This step will remove the seeds and any larger raspberry pieces, leaving you with a smooth sauce.
- Cool and Store: Allow the strained sauce to cool to room temperature. Once cooled, pour the sauce into your choice of a glass jar.
- Refrigeration: The raspberry sauce can be stored in the refrigerator for up to one week.
Lucy Wolfe says
Sounds good. I've never madeany , but I sure will give it a try.
Fay says
Fabulous! I'd love to hear how it goes.