10 minutes
A deliciously vibrant and tangy raspberry sauce perfect for desserts, pancakes, or anything that needs a burst of fruity flavor.
Raspberries, fresh or thawed
0 oz
Confectioners’ Sugar
to taste
Lemon Juice, fresh
to taste
1. Blend Raspberries
Place the raspberries into a food processor or blender and blend until almost smooth, leaving some seeds to maintain a vibrant, textured sauce.
2. Add Confectioners’ Sugar
Add about 2 teaspoons of confectioners’ sugar to the raspberry puree. Pulse to mix evenly. Taste and adjust the sweetness by adding more sugar if necessary.
3. Incorporate Lemon Juice
Incorporate a few drops of fresh lemon juice into the mixture. Taste and add more lemon juice if needed to balance the flavors.
4. Optional: Strain the Sauce
If you prefer a smoother sauce without seeds, strain the mixture through a fine-mesh sieve. This step is optional.
5. Serve or Store
Serve the raspberry sauce immediately or store it. The sauce can be refrigerated for up to 5 days or frozen for up to 2 months.
Swap some of the raspberries for an equal amount of blueberries, blackberries, or strawberries. This creates a versatile mixed berry sauce perfect for drizzling over pancakes, waffles, or yogurt.
Replace the lemon juice with balsamic vinegar and reduce the sugar by half. Cook until the mixture is thick and syrupy. This glaze is fantastic over grilled chicken, pork, or even roasted vegetables.
Add 1/2 teaspoon of pure vanilla extract or the seeds from 1/2 vanilla bean to the saucepan after removing it from the heat. Flavor Profile
Stir in 1-2 tablespoons of your favorite liqueur, such as Chambord (raspberry liqueur), Grand Marnier (orange liqueur), or Kirsch (cherry brandy) after removing from heat. Flavor Profile
Stir in a handful of finely chopped fresh mint leaves after cooking. This bright, refreshing sauce is fantastic with desserts such as chocolate cake, ice cream, or even as a cocktail mixer.
Opt for ripe, in-season raspberries for the best taste, or use high-quality thawed and well-drained frozen raspberries if fresh are not available.
Press the pulp against the sieve with the back of a ladle to extract maximum flavor and achieve a smooth texture.
Adjust the sugar based on the natural sweetness of the raspberries, starting with less and adding more as needed.
Aim for a sauce that coats the back of a spoon but is still pourable, and remember it thickens as it cools.
Add lemon zest to bring out an extra dimension of flavor, using only the yellow part to avoid bitterness.
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