This Easy Seedless Raspberry Sauce is bright, fresh and full of fresh berry flavor!
Once you learn how to make this easy raspberry sauce recipe you will be using it on cake, ice cream, cheesecake, brownies and so much more!
- Raspberries – fresh or frozen. If using frozen berries do not add water.
- Granulated sugar – because berries vary in sweetness add only half the sugar when heating the berries then stir more in to taste after straining.
- Water – to make a thicker sauce for ice cream or as a dipping sauce do not add any water. To make a thinner sauce for cheesecake, etc simply add a bit more water after straining.
- Lemon juice – fresh lemon juice adds brightness and acidity to the otherwise sweet berry sauce.
- Salt – simply to help accent the sweet and tart flavors in the sauce.
Step by step instructions
- Place raspberries, ½ cup sugar, lemon juice and water in a small saucepan and allow to macerate without heating, until the berries start to release their juices, 30-60 minutes. In a hurry? Simply skip the maceration step and simmer a little longer if necessary.
- Place on stovetop and warm mixture over low heat until softened, 3-7 minutes.
- Carefully puree while warm.
- Using a fine mesh strainer set over a medium bowl strain to remove seeds, stirring to speed up the process.
- Sweeten to taste with additional sugar, if needed.
- Cover tightly and refrigerate up to 4 days. Raspberry sauce will thicken as it cools.
How to use
- Use this seedless raspberry sauce for cheesecake, for angel food cake, or even for brownies.
- Use it as a raspberry dipping sauce for pastries and donuts.
- Make a thick raspberry sauce without water as a flavor for homemade berry gelato or ice cream.
- Make Berry Whipped Cream by stirring a few spoonfuls of fresh berry sauce into sweetened freshly whipped cream.
- Or add a little chipotle pepper or habanero to turn this raspberry sauce recipe into an amazing savory chipotle raspberry sauce to be used as a sweet glaze for meatballs, as a raspberry bbq sauce, to pour over soft cheese as a dip for crackers and so much more!
How to store
This easy seedless raspberry sauce recipe can be stored refrigerated for up to 4 days. Or you can freeze seedless raspberry sauce for up to 3 months. Use ice cube trays or other freezer safe container then thaw refrigerated or reheat over low heat in a saucepan. Sauce may thicken and darken slightly in color when reheated.
- 3 cups fresh raspberries
- ¾ cup granulated sugar ½ cup and ¼ cup, separated
- 2 tablespoons water
- dash salt
- 2 teaspoons lemon juice
- Place raspberries, ½ cup sugar, lemon juice and water in a small saucepan and allow to macerate until the berries start to release their juices, 30-60 minutes.
- Then warm mixture over low heat until softened, 3-7 minutes.
- Carefully puree while warm.
- Using a fine mesh strainer strain to remove seeds, stirring to speed up the process.
- Add additional sugar to taste then cover tightly and refrigerate up to 4 days.
- Raspberry sauce will thicken as it cools.