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Raspberry Sauce has to be one of my new obsessions. Well, this raspberry sauce at least. I love it on so many dishes that I can’t even begin to tell you how much you need this in your life!
Fresh, bright, and just down right beautiful, this raspberry sauce recipe is definitely a keeper. You’ll want to have some on hand as much as possible to brighten up so many things such as my Mama’s cream cheese pound cake recipe, add to a bowl of yogurt in the mornings, or even to drizzle over a piece of roasted chicken, duck, or other poultry. It’s just fabulous.
Here’s my Raspberry Sauce recipe. I think you’ll love it.
Raspberry Sauce Recipe
- 2 cups fresh or frozen raspberries
- ½ cup granulated sugar
- ½ cup water
- zest and juice of one lemon
- Add raspberries, granulated sugar, water, zest and juice of lemon to a medium saucepan and bring to a boil over medium-low heat.
- Reduce heat and allow to simmer about 10 minutes or until thickened to coat the back of a spoon.
- Remove from heat and pour into jar of a blender.
- Blend on high speed for 10 seconds or until completely smooth.
- Pour into a bowl, cover with plastic wrap, and refrigerate until chilled, about 20 minutes or overnight.
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I don’t see a step for straining the seeds. What kind of blender do you use that pulverizes the seeds small enough to not be a nuisance? The seeds are the main reason I don’t make raspberry sauce (or coulis) more often. Have you tried blackberry sauce? Just as good as raspberry especially if you can get some sweet berries!
I’ve seen some questions about the seeds but no answers. Also wondering do you heat the sauce before serving? I plan to make this afternoon so any answers would be much appreciated!
Made this raspberry sauce to go over my homemade key lime pie!! Oh my goodness, it was delicious!!! I strained the seeds out right after i blended it.. Stored it in a squeeze bottle over night.. Came out perfect! Thanks for sharing your recipe!
I’m so happy you enjoyed it Lisa! Isn’t it delish?! Thanks! xo
Wow, juice of one lemon and zest with 4 cups raspberries, sugar/water made it way too tart. Did I add too much lemon? I’ll need to cook a batch without lemon, now, and mix the two sauces! Darn!
I’m sorry this raspberry sauce was too tart for you. My family loves the amount of tartness in this sauce. I use a regular size lemon, not one of the really large ones you find in the grocery stores sometimes. Thanks!
PS I used fresh, ripe berries from the market. Cooked until it coated the back of a spoon, 20 min or so.
can this sauce be frozen
You can freeze this, Jon. It should be good frozen for up to a year. Just thaw in the refrigerator before use.
I’ve tried a few raspberry coulis recipes and they’ve always been just okay. This one is definitely a keeper. I used a small lemon and it was just the right amount of tartness. Spooned a thin layer over panna cotta and it was perfect!
Everyone’s been asking you about the seeds !
Can U please comment on whether u’r blender pulverizes them or if u remove them with a strainer. And if u’r blender does pulverize them what is the make and model # u’r blender please?
You can use a fine mesh strainer or cheesecloth to strain away any seeds. I hope you enjoy it.
Alice, at the bottom of the recipe, please see the Notes section. Notes:
You can use a fine mesh strainer or cheesecloth to remove any seeds, if you prefer.