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Fresh Raspberry Sauce

Fresh Raspberry Sauce recipe image
This Fresh Raspberry Sauce is a quick and elegant addition to any dessert table. Made with just fresh raspberries, sugar, and a touch of cornstarch, it offers a perfect balance of sweet and tart flavors. The optional brandy adds a sophisticated warmth, while fresh lemon juice brightens the profile. This sauce is incredibly versatile, pairing beautifully with vanilla ice cream, pound cake, waffles, or yogurt. Its smooth texture and vibrant red color make it an impressive yet simple accompaniment for both casual weeknight treats and special occasion desserts.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 55.3
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Fresh Raspberry Sauce is a quick and elegant addition to any dessert table. Made with just fresh raspberries, sugar, and a touch of cornstarch, it offers a perfect balance of sweet and tart flavors. The optional brandy adds a sophisticated warmth, while fresh lemon juice brightens the profile. This sauce is incredibly versatile, pairing beautifully with vanilla ice cream, pound cake, waffles, or yogurt. Its smooth texture and vibrant red color make it an impressive yet simple accompaniment for both casual weeknight treats and special occasion desserts.
Ingredients
  • 2 cup Fresh raspberries
  • 1/3 to 1/2 cup sugar
  • 1 tablespoon Cornstarch
  • 1 tablespoon Fresh lemon juice
  • 1 tablespoon Brandy (Optional)
Directions
  1. 1
    Combine the raspberries and sugar in a medium saucepan and gently crush the berries with a spoon or potato masher to release their juices.
  2. 2
    Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to dissolve the sugar.
  3. 3
    Once boiling, remove from heat and strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the seeds and pulp.
  4. 4
    In a small bowl, whisk the cornstarch with 2 tablespoons of the cooled strained raspberry juice until smooth and free of lumps.
  5. 5
    Pour the remaining raspberry juice back into the clean saucepan and place over medium-high heat.
  6. 6
    Bring the juice to a boil, then slowly stir in the cornstarch mixture while whisking constantly.
  7. 7
    Continue to boil and stir for 1 minute, or until the sauce thickens slightly.
  8. 8
    Remove from heat and let the sauce cool slightly.
  9. 9
    Stir in the fresh lemon juice and brandy (if using).
  10. 10
    Allow the sauce to cool completely to room temperature before serving or storing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 55.3kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 12.0g4%
Dietary Fiber 0.0g0%
Sugars 8.4g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store the cooled sauce in an airtight container in the refrigerator for up to one week.

Substitutions: If you do not have fresh raspberries, you can use frozen raspberries. No need to thaw them first; just cook them directly in the saucepan.

Variations: For a vegan version, simply omit the brandy. You can also swap the brandy for orange liqueur or a splash of vanilla extract for a different flavor profile.

Serving Suggestion: This sauce is excellent poured warm or cold over vanilla ice cream, pound cake, cheesecake, or as a topping for pancakes and waffles.

Texture Tip: If the sauce becomes too thick after cooling, you can thin it with a teaspoon of water or additional lemon juice.

Keywords: raspberry, sauce, fruit, dessert, berry, topping, ice cream, quick, easy, homemade, brunch, sweet, tart, cornstarch, lemon, brandy
Read it online: https://www.chefs-mate.com/recipe/fresh-raspberry-sauce/