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!

Raspberry Sauce Recipe | ©addapinch.com

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.

Raspberry Sauce Recipe | ©addapinch.com

Raspberry Sauce Recipe | ©addapinch.com

Here’s my Raspberry Sauce recipe. I think you’ll love it.

Raspberry Sauce Recipe

Raspberry Sauce makes a delicious addition to so many dishes. Get this raspberry sauce recipe that you'll definitely want to make again and again.
5 from 4 votes

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Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Author: Robyn Stone | Add a Pinch


  • 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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Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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23 Comments Leave a comment or review

    1. The Taste was perfectly wonderful! I could not get my blender to blend up all the seeds, so I used a flour sack towel, just a cheap one from Target, and poured it on that and then squeezed the raspberry sauce through the towel. It got all of the seeds out! Way easier than any strainer I’ve ever used! Now I am adding it to vanilla cake and frosting and going to have a yummy surprise I hope!

  1. 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!

  2. 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!

  3. 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!

  4. 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!

    1. Hi Sally,
      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!

  5. 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!

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