My Recipe Box

Fresh Raspberry Sauce


Yields about 1 cup.

If you’re craving this sauce in the off season, you can make it with frozen berries.

  • 2 cups fresh raspberries
  • 2 Tbs. granulated sugar, or to taste
  • Pinch salt
  • A few drops fresh lemon juice, or to taste

Pass the berries through a food mill fitted with a fine disk or force them through a fine sieve, mashing with a wooden spoon. Discard the seeds. Whisk the sugar and salt into the purée; add the lemon juice. Taste and add more sugar or lemon juice if needed and refrigerate the sauce.

Make Ahead Tips

Well-sealed and refrigerated, the sauce will keep for a couple of weeks.

nutrition information (per serving):
Size : per Tbs.; Calories (kcal): 15; Fat (g): fat g 0; Fat Calories (kcal): 0; Saturated Fat (g): sat fat g 0; Protein (g): protein g 0; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 3; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 20; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 1;

Photo: Scott Phillips

While this may taste good, you cannot mix juice with a bit of sugar and produce a "sauce". The photo is NOT a true depiction. I mixed a bit of cornstarch with mine and cooked it to produce a "sauce".

Fresh taste! Great on chocolate cheesecake.

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