Easy Fresh Raspberry Sauce

Poached Peaches with Raspberry Sauce
Poached Peaches with Ice Cream and Raspberry Sauce. Photo: Diana Rattray
  • 13 mins
  • Prep: 8 mins,
  • Cook: 5 mins
  • Yield: 6 servings
Ratings (6)

This is an easy, thin raspberry sauce which would be a beautiful sauce for a plate with cheesecake, pudding, pound cake, poached pears or peaches, or other desserts.  Or serve it over chocolate or vanilla ice cream.

The sauce is cooked and then strained to eliminate the seeds. Drizzle it onto pancakes or over fruit as pictured, or swirl it into homemade ice cream

See the tips and variations for how to thicken the sauce along with a few more flavor ideas.

What You'll Need

  • 1 pint raspberries (rinsed)
  • 1/4 cup granulated sugar
  • 2 teaspoons lemon juice

How to Make It

  1. Combine the raspberries with the granulated sugar and lemon juice in a saucepan over medium heat. Cook and mash with a spoon until the mixture is soft and just begins to boil.
  2. Press through a fine mesh strainer or cheesecloth-lined colander.
  3. Cool the sauce completely or serve it warm.
  4. Makes about 1 cup of sauce.
  5. Tips and Variations
  6. Use frozen raspberries in the recipe instead of fresh. Thaw the raspberries, reserving the juice. Add the raspberries and juice to the saucepan along with the lemon juice. 
  1. To thicken, combine 2 teaspoons of cornstarch with 1/4 cup of cold water. Whisk to blend and add to the saucepan with the simmering raspberries. Cook until thickened and the liquids are clear.
  2. Replace the lemon juice with orange juice and a few teaspoons of orange zest.
Nutritional Guidelines (per serving)
Calories 45
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Carbohydrates 11 g
Dietary Fiber 2 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)