This simple raspberry sauce is fresh, quick, and so easy to make. It's the perfect topping for ice cream, cheesecake, crepes, and more! You can use fresh or frozen raspberries.
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 and let it boil for 3 minutes, stirring occasionally. Remove from heat and stir in vanilla extract.
Press the warm sauce through a fine mesh strainer to remove the seeds.
The sauce will thicken slightly as it cools but is still liquid and perfect for drizzling over your favorite desserts.
Notes
Storage: Raspberry sauce will keep for up to 1 week stored in the refrigerator. Allow it to cool completely before refrigerating.Freeze: 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.Makes about 1 cup.