Introduction

Raspberry dessert sauce is a vibrant and tangy topping that adds a fresh burst of flavor to any sweet treat. With minimal ingredients and simple preparation, this sauce is perfect for drizzling over cakes, ice cream, or pancakes.

Raspberry Dessert Sauce Recipe - Recipe Image

Ingredients

1 tablespoon water
2 teaspoons cornstarch
3 cups (about 12 ounces/375g) fresh or frozen raspberries
1/4 cup (50g) granulated sugar
1 teaspoon fresh lemon juice (do not leave out)
Optional: 1/2 teaspoon vanilla extract

Instructions

Step 1: Whisk the cornstarch and water together until the cornstarch is fully dissolved. Combine this mixture with raspberries, sugar, and lemon juice in a small saucepan over medium heat. Stir gently with a spatula, lightly mashing the raspberries as they warm.
Step 2: Bring the sauce to a boil and let it boil for 3 minutes, stirring occasionally. Remove from heat and, if desired, stir in vanilla extract for added depth of flavor.
Step 3: To remove seeds, press the warm sauce through a fine mesh strainer using the back of a spoon, collecting the smooth sauce in a bowl. This may take a few minutes to extract all the liquid.
Step 4: Serve warm over desserts or allow the sauce to cool completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools but remains perfect for drizzling.

Tips & Variations

For a thicker sauce, increase the cornstarch to 1 tablespoon.
Try substituting lemon juice with lime juice for a different citrus twist.
Add a pinch of cinnamon or a splash of liqueur for a unique flavor dimension.
If you prefer a chunkier sauce, skip straining and serve as is.

Storage

Store the raspberry sauce in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stove over low heat before serving, stirring to recombine if separated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this sauce?

Yes, frozen raspberries work perfectly. Just thaw them slightly before cooking, or add them directly to the saucepan while still frozen; cooking time may be a bit longer.

What can I use this raspberry sauce for?

This versatile sauce pairs beautifully with desserts like cheesecake, panna cotta, ice cream, pancakes, waffles, and even yogurt or oatmeal for a fruity touch.

Raspberry Dessert Sauce Recipe

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★★★★★

4.8 from 63 reviews

This luscious raspberry dessert sauce is a simple, vibrant topping perfect for enhancing cakes, ice creams, pancakes, or other sweet dishes. Made from fresh or frozen raspberries, a touch of sugar, and a hint of lemon juice, the sauce is gently cooked and thickened with cornstarch to achieve a smooth, pourable consistency. Optional vanilla extract deepens the flavor for an extra special touch.

Author: Tara
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: About 1 1/2 cups sauce 1x
Category: Dessert Sauce
Method: Stovetop
Cuisine: American

Ingredients

Scale

For the Raspberry Sauce

1 Tablespoon water
2 teaspoons cornstarch
3 cups (about 12 ounces / 375g) fresh or frozen raspberries
1/4 cup (50g) granulated sugar
1 teaspoon fresh lemon juice
Optional: 1/2 teaspoon vanilla extract

Instructions

Prepare Cornstarch Mixture: Whisk the cornstarch and water together thoroughly until all the cornstarch has dissolved. This ensures the sauce will thicken evenly without lumps.
Cook the Sauce: Combine the cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Stir constantly with a silicone spatula, lightly mashing the raspberries as they warm to release their juices.
Boil and Thicken: Bring the mixture to a boil and let it boil gently for 3 full minutes, stirring occasionally to prevent sticking. This activates the cornstarch to thicken the sauce.
Add Vanilla (Optional): Remove the pan from heat and stir in the vanilla extract if using. This will add a richer flavor to the sauce.
Strain the Sauce: Press the warm sauce through a fine mesh strainer using the back of a spoon to remove raspberry seeds, creating a smooth texture. This process may take a couple of minutes to extract all the liquid.
Cool and Serve: Serve the sauce warm or let it cool completely at room temperature or in the refrigerator. Cooling thickens the sauce slightly, making it perfect for drizzling over desserts.

Notes

Using fresh lemon juice is crucial for balancing sweetness and enhancing raspberry flavor.
Straining the sauce is optional but recommended for a silky texture without seeds.
The sauce can be served warm immediately or refrigerated for up to one week in an airtight container.
For a thicker sauce, reduce water slightly or increase cornstarch by 1/2 teaspoon.
Frozen raspberries can be used directly without thawing.

Keywords: raspberry sauce, dessert sauce, raspberry dessert topping, easy fruit sauce, stovetop sauce, fresh raspberry sauce