Homemade raspberry sauce is a delicious addition to desserts, drinks or pancakes & waffles. This recipe works with fresh or frozen raspberries.
Raspberry Sauce
Ingredients
- 3 cups (12 oz or 340g) fresh or frozen raspberries
- 2 teaspoons lemon juice
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1/4-1/3 cup (50-66g) sugar depending on the sweetness of your raspberries
Instructions
- Purée the raspberries with the lemon juice in a blender or food processor. Pass the purée through a fine mesh sieve* to remove the seeds.
- In a small bowl, whisk together the water and cornstarch.**
- In a small saucepan, heat the raspberry purée with the sugar and cornstarch slurry to a boil over medium heat. Turn the heat down to low and simmer until slightly thickened, about 2-3 minutes.
Notes
*To find a fine mesh sieve, click here.
**To find a mini whisk for whisking small amounts, click here.