Raspberry Dessert Sauce Recipe
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.
- 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
Find it online: https://www.cheftara.com/raspberry-dessert-sauce-recipe/
