Raspberry Sauce
A sweet and tangy Raspberry Sauce made with fresh raspberries, sugar, and lemon juice—perfect for topping desserts, pancakes, or savory dishes.
Yield: 4
Calories: 35kcal
Equipment
- Saucepan
- Wooden spoon or spatula
- measuring cups/spoons
- Fine mesh strainer (for smooth sauce)
- Blender (optional, for extra silky texture)
Materials
- 2 cups fresh or frozen raspberries
- ½ cup granulated sugar
- 2 tbsp lemon juice
- 1 tsp cornstarch + 2 tbsp water optional, for thickening
Instructions
- In a saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat for 8–10 minutes until berries break down and release juices.
- For thicker sauce, stir in cornstarch slurry and simmer 2–3 minutes until glossy.
- Strain through a fine mesh strainer to remove seeds (optional for a smooth sauce).
- Cool slightly before serving. Use warm or chilled as a topping.
Notes
Nutrition Facts (per 2 tbsp, approx.):
- Calories: 35
- Protein: 0g
- Carbohydrates: 9g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Fiber: 1g
- Sugar: 8g
Nutrition
Calories: 35kcal