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This simple raspberry sauce recipe is fresh, quick, and so easy to make. It’s the perfect summer-flavored, berry-bursting topping for ice cream, cheesecake, crepes, and more! Use fresh or frozen raspberries.
I love recipes that use fresh and seasonal fruits or vegetables. I have a blueberry bbq sauce that wows on the grill. I have a creamy basil pesto that I make when my garden is overflowing with basil. And I have a chamoy sauce that I love to make when I have more peppers than I know what to do with.
I’ve made a strawberry sauce which I love to drizzle over vanilla ice cream and cheesecakes. This raspberry sauce is similar but, obviously, uses raspberries. You could just as easily make this same sauce with blackberries instead.
I know it’s possible to make this raspberry dessert sauce with fresh or frozen berries, and it truly is, but I can’t deny having a preference for fresh berries. Late July or mid-August when they are just bursting with flavor – there is nothing better.
This sauce is so flavorful and delicious. It can be used to drizzle on a plate used to serve chocolate cake or cheesecake. Serve it over vanilla ice cream with sliced summery peaches for a homemade peach melba. Or add a burst of flavor to angel food cake or pound cake topped with whipped cream.
This sauce can even be layered with greek yogurt and granola for a spectacular yogurt parfait. Dessert for breakfast, and you don’t even have to fake it!? What could be better?
Table of Contents
Just a few simple ingredients are all you need to make this delicious berry dessert sauce.
- Raspberries – I prefer using fresh berries but thawed frozen berries will work.
- Cornstarch – Thickens the sauce.
- Granulated sugar – For sweetness
- Fresh lemon juice – For a little citrus brightness.
- Vanilla extract – For a hint of flavor. Try making your own using this recipe.
How to Make Raspberry Sauce
This homemade raspberry sauce is so simple to make, yet has a bright and elegant flavor that will add pizzazz to many desserts.
- Blend the berries. Add the raspberries and cornstarch to the bowl of a food processor and process until smooth. Transfer to a medium saucepan and add the sugar and lemon juice.
- Bring to a boil. Let the raspberry and sugar mixture boil over medium. heat for 3 minutes, stirring occasionally. Remove from heat and stir in vanilla extract.
- Remove the seeds. Press the warm sauce through a fine mesh strainer to remove the seeds.
- Enjoy! The sauce will thicken slightly as it cools but is still liquid and perfect for drizzling over your favorite desserts.
This recipe is essentially a raspberry coulis recipe – so use blackberries or strawberries in place of the raspberries to make a blackberry or strawberry coulis instead.
- Raspberry sauce will keep for up to 1 week stored in the refrigerator. Allow it to cool completely before refrigerating.
- Or you can freeze the sauce for up to 6 months. Thaw on the counter or in the refrigerator. You may also warm in the microwave if desired.
- Reserve ¼ cup of the berries and add to the sauce right before serving
- Straining the sauce through a mesh strainer may seem unnecessary but the raspberry seeds do detract from the sauce. It’s worth the extra step.