Raspberry Sauce Recipe

Yields: About 1 ½ cups
Prep time: 5 minutes
Cook time: 10-15 minutes


  • 12 ounces (340g) raspberries (fresh or frozen)
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) water
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • ⅛ teaspoon salt
  • 1 tablespoon (14g) butter, softened (optional, adds richness)


  • Combine ingredients: In a medium saucepan, combine the raspberries, water, sugar, lemon juice, cornstarch, and salt over medium-low heat.
  • Cook and stir: Bring the mixture to a gentle simmer, stirring frequently. As the raspberries heat up, they’ll release their juices.
  • Thicken the sauce: Continue to simmer, stirring constantly for about 1 minute. The sauce will thicken, the berries will soften, and the color will deepen. It should lightly coat the back of a spoon.
  • Add butter (optional): Remove the pan from the heat and stir in the butter until completely melted. This adds a lovely richness to the sauce.
  • Strain for seedless sauce (optional): If you prefer a completely smooth sauce, pour it through a fine-mesh sieve and discard the seeds.
  • Cool and serve: Allow the raspberry sauce to cool slightly before serving. It will thicken further as it cools.

How to use your Raspberry Sauce:

  • Drizzle over vanilla ice cream
  • Spoon over pancakes or waffles
  • Swirl into yogurt or cheesecake
  • Layer with cake or pound cake
  • Use as a filling for crepes


  • Fresh vs. frozen: Both fresh and frozen raspberries work perfectly in this recipe. If using frozen, there’s no need to thaw them first.
  • Adjust sweetness and tartness: Taste your sauce and add more sugar if it’s too tart, or more lemon juice if it’s too sweet.
  • Thickening further: If your sauce didn’t thicken enough, mix a teaspoon of cornstarch with a tablespoon of cold water. Stir it into the hot sauce and cook for another minute.
  • Storage: Leftover sauce can be stored in an airtight container in the refrigerator for up to a week.


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