Easy Raspberry Sauce – this raspberry sauce is so easy to make with fresh or frozen berries. And is great on ice cream, cake, cheesecake, pancakes or just about anything!
Raspberries are the ultimate summer fruit, and probably one of our favorites. It really is a tough call between them and strawberries. This raspberry sauce could not be easier to make and is perfect for all your summer treats!
Pouring over ice cream makes for the perfect end to a hot day! Or the start to a day over breakfast. Really, any excuse is a good one.
What’s In Homemade Raspberry Sauce
- Vanilla Extract
- Lemon (both the juice and zest)
Raspberries not in season? No worries, you can definitely use frozen raspberries in this recipe. Just use the same amount called for in the recipe, no changes are needed!
How To Make Raspberry Sauce
- Start by adding about 1/2 of the raspberries and sugar to a saucepan and stir until the sugar is dissolved. You want to heat until it is boiling, stirring it often.
- Once it is boiling, reduce the heat and add the remaining berries, vanilla extract, lemon juice and lemon zest.
- Next you pour in a mixture of cornstarch and water and stir over medium-low heat for 4-5 minutes until it starts to get nice and thick.
- Then just remove from the heat and let it cool. If you are serving over ice cream or cake you want to make sure it is at least room temperature before using.
There are so many ways to enjoy this homemade raspberry sauce. You will be tempted to just eat it with a spoon and I don’t blame you. But here are a few of my favorite ways to eat it.
- Serve over the top of a bowl of vanilla ice cream
- Spoon over pound cake
- Use as a syrup for pancakes or Sourdough French Toast
- Topping for Instant Pot Cheesecake
- It is delicious on Buttermilk Biscuits
- Great over angel food cake with whipped cream
How To Store Leftovers
Put any leftovers in an air tight container and store in the fridge for about a week. Or you can freeze it. It will last in the freezer for up to 3 months.
So stock up when the berries are cheap and in season, and you can enjoy all year round!
More Delicious Dessert Recipes
- Strawberry Cake
- Strawberry Poke Cake
- Lemon Raspberry Muffins
- Raspberry Lemon Cupcakes
- Lemon Blueberry Yogurt Cake
- Strawberry Crumb Bars
- Sparkling Berry Lemonade
- 2 1/2 cups Fresh Raspberries
- 3/4 cup Sugar
- 1 Tbsp Fresh Lemon Juice
- 1 tsp Lemon Zest
- 1/2 tsp Vanilla Extract
- 1 tsp Cornstarch
- 1 Tbsp Water
- Add about 1/2 of the raspberries and sugar to a saucepan and stir until the sugar is dissolved.
- Heat the mixture to boiling over medium heat, stirring often.
- Reduce heat and add the remaining raspberries, vanilla extract, lemon juice and lemon zest.
- In a small bowl combine the cornstarch and water. Pour into raspberry mixture.
- Stir and simmer over medium-low heat for 4-5 minutes or until the mixture has thickened.
- Remove the pan from heat and let cool before serving.
Makes approximately 2 cups
Can use frozen raspberries for this sauce
Amount Per Serving Calories 95Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 24gFiber 3gSugar 21gProtein 0g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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