Raspberry Sauce is a fresh and sweet treat that is easy to make at home in no time at all! Serve this thick raspberry sauce over pound cake, ice cream, pancakes, cheesecake and more!
Homemade raspberry sauce is easily one of my favorite treats on the planet! It is perfect served over a number of desserts like cakes, or brownies. My kids happen to like it served over vanilla ice cream. My personal fave way to eat this is over waffles with fresh whipped cream!
Raspberry screams summer time to me. So, when I got a chance to go to our local farmers market and saw how gorgeous the raspberries were looking, well, I came home with A LOT of them.
We eat them by the handful or pile them into smoothies usually. But, I managed to grab enough to make a batch of raspberry sauce before my kiddos gobbled them all up! We had a pound cake in the freezer just begging to be thawed and eaten, so this was the perfect excuse!
How to Make Raspberry Sauce:
Raspberry Sauce is incredibly easy to make at home with simple ingredients that you probably already have in your pantry!
You will need raspberries (of course) and fresh is best, but you can make this with frozen raspberries that have been thawed as well!
The raspberries come together in a saucepan with sugar, water, and lemon juice. You will want to stir the mixture over medium heat constantly until it comes to a boil.
As you stir, the raspberries will start to break down and create a thin sauce. Next, you can thicken up your raspberry sauce by making a slurry of cornstarch and water. You will want to pour the cornstarch and water mixture directly into the boiling raspberry sauce.
You will notice that it thickens up almost immediately! Then you can remove your pan from the direct heat and in your salt and vanilla for extra flavor!
Raspberry Sauce is so full of flavor, you will be amazed! Don’t skimp on adding the salt and vanilla, it does make a big difference in the flavor.
Be sure to allow this sauce to cool down for a bit before serving because it will stay boiling hot for a good amount of time!
After it has cooled enough to taste, it can be served warm or chilled. I find that it is best to store this sauce in an airtight container in the refrigerator and use within 4-5 days for best flavor.
As you can see from my photos, we leave the seeds in our raspberry sauce. If you like yours seedless, that’s ok too! Simply pour the warm sauce through a fine mesh strainer into a bowl. You can work the sauce through the strainer with a spatula, and leave those seeds behind!
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- 2 1/2 Cups Raspberries
- 1/2 Cup Granulated Sugar
- 1/3 Cup Water
- 1 Tablespoon Lemon Juice
- 1/2 Teaspoon Vanilla Extract
- Pinch of Salt
- 2 Tablespoons Cornstarch
- 2 Tablespoons Water
- Add the raspberries, sugar, water, and lemon juice to a medium saucepan.
- Cook over medium heat stirring often until the mixture comes to a boil.
- In a small bowl mix together the cold water and cornstarch. Stir the mixture into the boiling raspberry sauce.
- Remove the pan from the heat and stir in the vanilla and salt.
- Allow the sauce to cool and store in an airtight container in the refrigerator.