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This easy raspberry sauce comes together in 15 minutes with fresh or frozen berries. Sweet-tart and silky, it’s perfect on ice cream, cheesecake, pancakes, and more!
Some of my best summer memories involve a bucket of just-picked raspberries and stained fingers from eating more than actually made it into the bucket. 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 is my way of bottling up that flavor so I can drizzle it over everything from breakfast to dessert, all summer long.
This raspberry sauce could not be easier to make and is perfect for all your summer treats! Pouring it 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.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Raspberries
- Sugar
- Vanilla Extract
- Lemon (both the juice and zest)
- Cornstarch
- Water
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!
Can I use other berries? Blackberries work as a 1:1 swap for the raspberries here with no other changes needed, if you want to mix things up or use what’s on sale.
Have extra raspberries? Try these Raspberry Crumble Bars for a decadent treat!
Easy Raspberry Sauce
Ingredients
- 2 1/2 cups Fresh Raspberries
- 3/4 cup Sugar
- 1 Tablespoon Fresh Lemon Juice
- 1 teaspoon Lemon Zest
- 1/2 teaspoon Vanilla Extract
- 1 teaspoon Cornstarch
- 1 Tablespoon Water
Instructions
- Add about 1/2 of the raspberries and sugar to a saucepan and stir until the sugar is dissolved.2 1/2 cups Fresh Raspberries, 3/4 cup Sugar
- Heat the mixture to boiling over medium heat, stirring often.
- Reduce heat and add the remaining raspberries, vanilla extract, lemon juice and lemon zest.1 Tablespoon Fresh Lemon Juice, 1 teaspoon Lemon Zest, 1/2 teaspoon Vanilla Extract
- In a small bowl combine the cornstarch and water. Pour into raspberry mixture.1 teaspoon Cornstarch, 1 Tablespoon Water
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Want It Seedless? (optional)
If you’d prefer a smooth, seedless sauce, pour the finished sauce through a fine-mesh strainer set over a bowl, then use the back of a spoon to press the pulp through and leave the seeds behind. This is completely optional, the sauce is delicious with the seeds left in, too.
Serving Ideas?
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.
Freezer tip: for easy single-serving portions, pour the cooled sauce into an ice cube tray and freeze. Once solid, pop the cubes out into a freezer bag — then you can thaw just a spoonful or two at a time instead of defrosting the whole batch.
So stock up when the berries are cheap and in season, and you can enjoy all year round!
Yes! Use the same amount of frozen raspberries called for in the recipe — no need to thaw them first or change anything else about the method.
This recipe is tested and written with a small amount of cornstarch for a glossy, spoonable texture. If you skip it, the sauce will be thinner and more syrup-like, since the cornstarch is what gives it that thicker, jammy consistency.
Yes — simply strain the finished sauce through a fine-mesh strainer, pressing the pulp through with the back of a spoon and discarding the seeds. It’s an easy optional step if you prefer a silky, seedless texture.
I served this over poundcake and it was so delicious!