Saturday, November 29, 2014

Sweet Summer Raspberry Sauce All Year Long

Raspberries are my favorite berry. They just happen to be my favorite color too.

Fresh, sweet and summery with the essence of ripe raspberries, this sauce will not disappoint. Best of all it relies on frozen raspberries, so you can make it all year round. I've even eaten it with a spoon straight from the bowl.    

It's easy to whip up. It's great on vanilla ice cream, Greek yogurt, peach gelato, cheesecake, pound cake or chocolate desserts. Stir it into your morning oatmeal. If there are any leftovers, store them in the fridge in an airtight container for a few days.

I keep raspberries in the freezer so I can make this sauce whenever the mood strikes. 


Summer Raspberry Sauce Recipe


  • 4 cups of frozen raspberries or most of two 12 ounce bags. Reserve some whole raspberries for serving.
  • 6 tablespoons of regular sugar or my 
  • 1 cup of water
  • 1 lime (optional)


Put the water and sugar in a pot and heat on high until boiling. Turn down the heat and simmer on low  for about 5 minutes. 

Place the frozen berries in a food processor and process until blended and smooth. 

Add the processed berries to the pot with the water and sugar mixture and heat for about one minute or until it all comes together. Take the sauce off the heat. Strain through a fine strainer. Add the reserved whole raspberries and a couple of squeezes of lime juice (if using) to the strained sauce.

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