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Homemade Raspberry Sauce

A delightful sweet-tart raspberry sauce that's perfect for drizzling over desserts like pancakes, ice cream, and sponge cake.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dessert, Topping
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh raspberries
  • 1/2 cup sugar Adjust based on tartness of raspberries
  • 1 tablespoon lemon juice Can substitute with lime juice
  • 1 tablespoon cornstarch Optional for thickening
  • 1/4 cup water Only if using cornstarch

Method
 

Preparation
  1. Rinse the raspberries gently under cold water and set them aside. Make sure they're dry before proceeding.
Cooking
  1. In a medium saucepan, combine the rinsed raspberries, sugar, and lemon juice over medium heat. Stir gently to combine and cook for about 5 to 7 minutes or until the raspberries start to break down and release their juices.
  2. If you prefer a thicker sauce, in a separate bowl, mix the cornstarch with water until smooth. Slowly pour this mixture into the saucepan while stirring continuously to avoid lumps. Cook for another 1 to 2 minutes until the sauce thickens and becomes glossy.
Cooling and Serving
  1. Once your sauce reaches your desired consistency, remove it from heat and allow it to cool. It can be served warm or cold, depending on your preference.
  2. Drizzle it over your favorite desserts and enjoy the fruity goodness!

Notes

For a smoother sauce, you can use a blender or immersion blender after cooking. Store in an airtight container in the refrigerator for up to one week or freeze for up to three months.